NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.25 cup Greek yogurt

0.5 cup cucumber

1 tbsp lemon juice

1 cup spring mix

0.25 tbsp olive oil

0.13 whole avocado

0.5 tsp sumac

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and toss in a bowl with 0.25 tbsp of olive oil, half of the sea salt, and all of the black pepper.

• 3

  Thread the chicken onto wooden or metal skewers, leaving a little space between pieces for even cooking.

• 4

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli into small florets; toss them with the remaining 0.25 tbsp of olive oil and the remaining sea salt.

• 5

  Spread the vegetables and chicken skewers in a single layer on the baking sheet and roast for 20-25 minutes until the chicken is golden and the potatoes are tender.

• 6

  While the tray roasts, finely dice the cucumber and stir it into the Greek yogurt along with the lemon juice for a bright, cooling sauce.

• 7

  In a separate bowl, arrange the spring mix and top with sliced avocado, then finish with a generous dusting of sumac.

• 8

  Plate the hot chicken and roasted vegetables alongside the fresh salad and cucumber yogurt dip.