Lean Chicken Veggie Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 80g sweet potato, cubed
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon lemon juice

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   Toss sweet potato cubes with half the olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until golden.
3. 3
   Season the chicken breast with garlic powder, salt, and pepper. Heat the remaining olive oil in a skillet over medium heat and cook chicken for 4-5 minutes per side, until fully cooked.
4. 4
   Let the chicken rest, then slice it thinly.
5. 5
   Combine baby spinach, cherry tomatoes, and cucumber in a bowl. Add roasted sweet potatoes and sliced chicken.
6. 6
   Drizzle lemon juice over the top, toss gently, and serve immediately.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 120% DV
• Vitamin C: 35% DV
• Potassium: 820mg
• Iron: 15% DV
• Calcium: 7% DV

💡 Cooking Tips

• Cut chicken and sweet potatoes evenly for uniform cooking.
• Resting the chicken before slicing keeps it juicy.
• Roast extra veggies for meal prep and easy variety.
• Watch the oven closely to avoid overcooking the sweet potatoes.