• 2 1/2 tbsp of olive oil
  • 2 tsps Spanish paprika or chipotle chili powder
  • Freshly ground pepper
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tsps Dijon mustard
  • 1 tbsp honey
  • 2 boneless, skinless chicken breasts
  • 1 bunch arugula or watercress


  • 2 1/2 tbsp lemon juice
  • 1 clove garlic minced
  • Pinch of Spanish paprika or chipotle chili powder.
  • 2 tbsp white wine vinegar
  • 5 tbsp extra virgin olive oil

1)Preheat oven to 400F
2)Cut skin-on sweet potatoes in half and each half into 5-6 wedges.
3) Coat potatoes in 2 tbsps of olive oil, Spanish paprika or chipotle chili powder, and salt
4) Place potatoes on a dark sheet pan and place on the lowest rack in the oven for 20-25 minutes, turning them every so often.
5) Put 1/2 tbsp of olive oil, lemon zest, lemon juice, mustard and honey in a bowl and whisk.
6) Coat chicken breasts in the mixture and place in a lightly oiled glass cooking pan. Bake until cooked through.
7) Chop and assemble salad, drizzle dressing over the top.
8) Enjoy!