NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 tsp Extra virgin olive oil

1 cup Baby spinach

0.25 whole Avocado

1 tbsp Pumpkin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the sweet potato and cut it into 1/2-inch uniform cubes.

• 3

  Toss the sweet potato cubes with half of the olive oil, smoked paprika, and a pinch of the sea salt.

• 4

  Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

  While the potatoes roast, season the chicken breast with garlic powder, black pepper, and the remaining sea salt.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

• 9

  Place the baby spinach in a large bowl and top it with the roasted sweet potatoes and sliced chicken.

• 10

  Finish the bowl by adding the sliced avocado, pumpkin seeds, and a fresh drizzle of lemon juice.