This recipe is super easy to make and only takes about 30 minutes. You can do this with any veggie and protein, but I choose veggies high in fiber, such as sweet potatoes and broccolini. I like to get my carbs from veggies instead of rice, so I chose the sweet potato. I also like to add healthy fats such as avocados to this dish.

Ingredients:

  • 1 lb. chicken breast(s)
  • 1 or 2 avocados (to taste)
  • 1 lemon for wedges
  • 2 tablespoons of spicy seasoning
  • 1 lb. broccolini
  • 2 sweet potatoes (peeled and cubed)
  • 2 tablespoons olive oil
  • 1 can of garbanzo beans

Directions:

  1. Peel and chop sweet potatoes and chicken into small bite-size pieces.
  2. Preheat oven to 425 degrees.
  3. Toss sweet potato in olive oil, salt, and pepper and put in the oven for about 25-30 minutes until cooked through.
  4. While the sweet potatoes cook, toss the chicken in olive oil and the spicy seasoning of choice with lemon juice.
  5. Grill chicken breast until it reaches 165°F.
  6. Steam broccolini until it gets al dente and remove.
  7. Prepare avocados on the side.
  8. Optional: Add garbanzo beans, if desired, for an added crunch. Toss beans in olive oil with salt and cumin and bake at 425°F for 20 minutes.
  9. Mix everything in a bowl, squeeze some lemon juice, and add salt and pepper to taste. Enjoy!

TIP: I like to squeeze lemon juice over everything on the dish!

 

Chef Leigh Dluhos has a Culinary Arts degree from Johnson & Wales University, a B.S. in Exercise Physiology, and an M.A. in Nutrition and Health Promotion. Her goal with starting Spork and Knife is to create macro-friendly meals each week for her clients while bringing them into a healthier foodie world. For more information or to order, visit Sporkknife.com or follow her on IG @spork.knife.food.