A bowl of roasted sweet potatoes and vegetables topped with crumbled cheese, drizzled with green dressing, garnished with fresh herbs, and accompanied by a lemon wedge.

Recipe

Sweet Potato and Tuscan Chicken Bowl

Makes 2-3 serves

Ingredients:

400g Chicken Breast (diced)

Tuscan chicken spice mix includes: 1/2 tsp Onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika (ground), 1/4 tsp cumin (ground), 1/4 tsp dried basil leaves, 1/4 tsp dried thyme leaves, pinch salt and black pepper.

400g Sweet potato (chopped, skin on)

2 Cups Spinach

2 Cups Baby Gem Lettuce (chopped)

1/2 Red Onion (sliced or diced)

1 Cup Cherry Tomatoes

1 Cup Cucumber (chopped)

1/2 Cup crumbled fetta

1 Lemon (Cut into wedges)

*Pantry Staples - Salt, Pepper and Extra virgin olive oil.

Method:

  1. Add chicken to a bowl and add Tuscan spice mix. Mix well and leave to marinade for 15 mins (ideally leave to marinade for up to 2 hours in the fridge if you have the time).

  2. Preheat oven to 180 degrees celcius.

  3. Roughly chop sweet potato, leaving the skin on into small cubed pieces. Season with salt and pepper and a drizzle of extra virgin olive oil. Add to a lined baking tray and bake in the oven for roughly 25-30 minutes (cooking time is based on size of sweet potato pieces).

  4. Meanwhile, add 1 Tbsp of Extra Virgin Olive oil to a pan on a medium heat. Add the marinated chicken and cook for ~12-14 minutes (depending on size) or until cooked through.

  5. In a large bowl add all salad ingredients - spinach, lettuce, red onion, cherry tomatoes and cucumber and toss together. Add fetta to top.

  6. Once Sweet potato is cooked, add to large bowl of salad ingredients and toss together. Add cooked chicken on top.

  7. Drizzle with Staple green salad dressing* - see recipe here

ENJOY,

Wholefoodie Nutrition