California-Seasoned Chicken with Sweet Potatoes & Spinach

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with ½ tablespoon of olive oil, salt, and black pepper.
Spread them on a baking sheet in a single layer.
Bake for 25-30 minutes, flipping halfway, until they’re crispy on the outside and tender on the inside.

Season & Cook the Chicken: Rub the chicken breast with garlic powder, paprika, onion powder, salt, black pepper, and optional chili flakes.
Heat ½ tablespoon of olive oil in a pan over medium heat.
Cook the chicken breast for 5-7 minutes on each side, or until golden brown and cooked through.
Once done, let the chicken rest for 5 minutes before slicing.

Steam the Spinach: In a separate pan, add a splash of water and cook the spinach over medium heat for 1-2 minutes, or until wilted.

Assemble & Serve: On a plate, arrange the sliced chicken, roasted sweet potatoes, and steamed spinach.
Drizzle the balsamic vinaigrette over the dish to add a touch of tangy flavor.

Serving and Storage Tips: