Chicken with Sweet Potato & Peppers
Makes 2 Servings
Macros: 301 Cal, Fat 11g, Carbs 17g, Fibre 3g, Protein 33g
283 grams Chicken Breast
1 Sweet Potato (large, cut into small cubes)
1 Red Bell Pepper (large, chopped)
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste
Preheat oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.
Place the chicken, sweet potato cubes, and bell pepper on the prepared baking sheet. Drizzle with the oil and season with salt and pepper to taste. Toss the sweet potatoes and bell pepper to evenly coat in the seasoning.
Bake for about 30 minutes, stirring the potatoes and peppers halfway, or until the chicken is cooked through and vegetables are tender. Allow the chicken to rest for five to 10 minutes before slicing.
To serve, season with additional salt and pepper if needed then divide between plates. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add other dried herbs and spices to taste.
No Bell Pepper: Use green beans, zucchini, broccoli, or cauliflower florets.
No Chicken Breast: Use chicken thighs instead.