Roasted Chicken & Sweet Potato With Spinach (a2-1)

Roasted Chicken & Sweet Potato With Spinach (a2-1)

by Tanvi Parikh

Total time
25 min

Macros

Total calories
417
Protein
35 g
Carbs
29 g
Fat
17 g
Fiber
5 g
Sugar
6 g
Cholesterol
102 mg
Sodium
171 mg
Potassium
1178 mg
Vitamin A
22724 IU
Vitamin C
16 mg
Calcium
94 mg
Iron
3 mg
Vitamin D
1 IU
Vitamin B12
0.3 µg
Magnesium
109 mg
Zinc
2 mg

Serves 1

Ingredients

  • 1 Sweet Potato (medium, cut into cubes)
  • 140 g Chicken Breast (cooked)
  • ½ tsp Thyme (fresh)
  • ½ tsp Garlic Powder
  • Sea Salt & Black Pepper (to taste)
  • 1½ cup Baby Spinach
  • 1 tbsp Coconut Oil

Steps

  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

  2. Place the sweet potatoes and chicken breast on the baking sheet. Season with thyme, garlic powder, salt, and pepper. Drizzle coconut oil and Bake for 18 to 20 minutes or until the chicken is cooked through and the sweet potatoes are golden.

  3. Divide the spinach between plates. Top with the sweet potatoes and chicken. Enjoy!

Tips

  • Leftovers: Refrigerate in an airtight container in the fridge for up to three days.
  • More Flavor: Add za'atar and/or paprika to the chicken.
  • Additional Toppings: Add roasted bell pepper, zucchini, and/or your choice of dressing.
  • No Fresh Thyme: Use dried thyme or rosemary instead.