Chicken & sweet potato bowls

What you'll need

• 2 small sweet potatoes, peeled and cubed
• 8 oz boneless skinless chicken breast, diced
• 1 zucchini, sliced
• 2 tsp olive oil
• ½ tsp dried rosemary
• ¼ cup water or broth

How to make it

1. Heat oven to 400°F. Toss sweet potatoes with 1 tsp oil and roast 20–25 minutes until soft.
2. Cook chicken in a skillet with remaining oil until it reaches 165°F.
3. Add zucchini, rosemary and water. Cover and cook 6–8 minutes until tender.
4. Divide everything into two bowls.