This one take a little bit more prep time and to allow to marinate and remember, the longer you can mariniate the more flavorful and tender it can turn out!
For the chicken:
2 tsp. garlic powder
1 tbsp. dried oregano
4 tbsp. tomato paste
1 lb. (450g) chicken breast 1 tbsp olive oil
For the sweet potatoes:
11⁄2 lbs. (680g) sweet potatoes, peeled, cubed
1 tbsp. butter
2 tsp. dried thyme
4 tbsp. almond milk, unsweetened
salt & pepper
For the salad:
3 tomatoes, diced
1⁄2 green bell pepper, diced 1⁄2 red onion, diced
juice of 1 lime
4 tbsp. cilantro, chopped salt & pepper
Directions:
Place all the spices for the chicken into a large bowl along with the tomato paste and olive oil, mix to combine. Add the chicken breasts to the bowl taking care to coat them in the spice mix. Cover the bowl and set aside in the refrigerator to marinate for 1 hour before cooking.
Preheat the oven to 400°F (200°C).
Place the chicken in an ovenproof dish and bake in the hot oven for 20- 25 minutes until the chicken is cooked through.
Meanwhile, place the sweet potatoes in a large pot, cover with water and bring to a boil. Reduce the heat to low and simmer gently until tender, about 18-20 minutes. Drain the potatoes and return them to the pot.
Add the butter, thyme, almond milk, salt and pepper to sweet potatoes and mash them to smooth using a potato masher.
Finally make the salad by combining all the salad ingredients together in a large bowl.
Serve each chicken breast with a portion of the mashed sweet potatoes and salad.
Each serving provides 31 g protein, 9 g of fiber, 44 g carbs, 11 g fat, and only 386 calories!
Enjoy,
Keith & Michelle