NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked shredded chicken breast

1 large sweet potato

0.5 cup canned black beans

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain Greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes for even roasting.

• 3

  In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until well coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and the edges are slightly caramelized.

• 5

  While the potatoes roast, place the shredded chicken and rinsed black beans in a small skillet over medium heat, adding a splash of water to keep them moist while warming through.

• 6

  In a small ramekin, whisk together the plain Greek yogurt and lime juice until smooth to create the citrus crema.

• 7

  Assemble the bowl by placing the roasted sweet potatoes at the base, followed by the black beans and a generous portion of shredded chicken.

• 8

  Drizzle the lime-yogurt sauce over the top and garnish with freshly chopped cilantro before serving.