- 1/2 roasted sweet potatoes
- 5 ounces cooked chicken breast
- 1/2 red pepper, seeds removed and chopped
- 1/4 red onion, chopped
- 1 cup spinach leaves
- 1 tablespoon extra virgin olive oil
Saute the vegetables in extra virgin olive oil over medium-high heat until soft. Add chicken and heat through. Place your sweet potato in the bowl, then top with chicken and vegetables. Serves 1.
Calories: 441 Protein: 42g Carbs: 34g Fat: 18g