Updated: Aug 6, 2019
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Ingredients (2 serves) :
2 medium sweet potato
2 medium organic chicken breasts
1 tsp. sea salt
1 tsp. turmeric
Zest of 1 lemon, plus a drizzle of lemon juice
1 tbsp. olive oil
2 cups strawberries
4 cups fresh spinach
For the dressing: 3 tbsp olive oil, juice of 1 lemon, 1/4 tsp. sea salt, 1/8 tsp. freshly cracked black pepper, 1 tsp apple cider vinegar.
Use an already roasted sweet potato, or roast one at 200°C for one hour, remove from the skin, and cut into rounds.
While the sweet potato is baking, set a large fry pan on medium heat. Season the chicken on both sides with 1 teaspoon sea salt, turmeric, lemon zest, and lemon juice. Once the fry pan is hot, add 1 tablespoon olive oil and add the chicken to the pan. Flip the chicken after about 10 minutes, then cook for another 10 minutes. When finished, slice into strips.
Slice the strawberries. Add the spinach to a large salad bowl. Place the sweet potato, chicken, and strawberries on top.
To make the dressing- in a small bowl, add 2 tbsp olive oil, lemon juice, 1/4 teaspoon sea salt, apple cider vinegar and black pepper. Mix well and drizzle over the salad before serving..
** For males or physically active females, add an additional sweet potato.