Time: 25 minutes
Servings: 2
Ingredients:
- 1 Medium Sweet Potato (Cut into cubes)
- 280g Chicken Breast (Skinless and boneless)
- 80mg Fresh Thyme
- 3g Garlic Powder
- Sea Salt and Black Pepper to Taste
- 90g Baby Spinach
Directions
- Preheat the oven to 205° and line a baking sheet with parchment paper.
- Place the sweet potato and chicken onto the baking sheet—season with thyme, garlic powder, salt and pepper.
- Bake for 18-20 minutes or until the chicken is cooked and the sweet potatoes are golden.
- Divide the spinach between the plates. Top with sweet potatoes and chicken.
- Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for three days.
Extra Flavour:
Add za’atar and/or paprika to the chicken.
Additional toppings:
Add bell peppers, zucchini and/or your choice of dressing.
No fresh thyme?
Use dried thyme or rosemary instead.
