LunchMediterraneanHigh ProteinBudget FriendlyQuick
Rosemary Chicken Sweet Potato Plate
Tender sweet potato topped with seasoned chicken, spinach, feta, and lemon.
- Calories
- 520
- Protein
- 39g
- Carbs
- 57g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 20 min total
- sweet potatoesscrubbed4
- cooked shredded chicken16 oz
- frozen spinachthawed and squeezed dry2 cup
- feta cheesecrumbled3 oz
- lemon juice4 tbsp
- light olive oil4 tsp
- dried rosemary1/2 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Scrub the sweet potato and pierce it several times with a fork.
- 2Cook the sweet potato in a covered saucepan with a small amount of water over medium heat for 10-12 minutes, turning once, until fork-tender. Drain the water.
- 3Warm the oil in the same saucepan over medium heat. Add the chicken, spinach, rosemary, salt, and pepper. Cook for 4-5 minutes, stirring, until steaming hot throughout and the chicken reaches 165°F (74°C).
- 4Split the sweet potato and fill it with the chicken mixture. Top with feta and lemon juice, then taste and adjust the seasoning.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.