NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

1 medium Sweet potato

2 cups Fresh spinach

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tsp Minced garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and the smoked paprika.

• 4

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

• 5

  While the potatoes roast, season the chicken tenderloins evenly with garlic powder, the remaining 0.25 tsp of sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 8

  Remove the chicken from the skillet and set aside; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 9

  Add the fresh spinach to the skillet and toss constantly for 1-2 minutes until just wilted.

• 10

  To serve, place the wilted spinach on a plate and top with the roasted sweet potatoes and pan-seared chicken tenderloins.