NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Black beans

0.75 cup Sweet potato

0.5 cup Bell pepper

2 tbsp Red onion

1 tsp Olive oil

0.13 whole Avocado

1 tbsp Fresh cilantro

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with 1 teaspoon of olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes while you prepare the chicken.

• 4

  Season the chicken breast with chili powder and cumin, then place it on the baking sheet alongside the partially roasted potatoes.

• 5

  Return the pan to the oven and roast for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and potatoes are tender.

• 6

  While roasting, rinse and drain the black beans and dice the bell pepper and red onion.

• 7

  Slice the chicken into strips or bite-sized pieces once it has rested for a few minutes.

• 8

  Assemble the bowl by combining the roasted chicken, sweet potatoes, black beans, peppers, and onions.

• 9

  Drizzle with the remaining teaspoon of olive oil and lime juice, then garnish with fresh cilantro and sliced avocado.