Whole-Food Chicken and Sweet Potato Traybake

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Place the cubed sweet potatoes onto one side of the prepared baking sheet. Drizzle with half of the olive oil, and season with half of the salt, black pepper, and garlic powder. Toss well to coat and spread into a single layer.

Place the chicken breasts on the other side of the baking sheet. Rub them with the remaining olive oil, dried oregano, and the rest of the salt, pepper, and garlic powder.

Transfer the tray to the oven and roast for 20 minutes, until the sweet potatoes are beginning to soften and the chicken is mostly cooked through.

Remove the tray from the oven and scatter the baby spinach around the chicken and sweet potatoes. Return to the oven for 5 to 7 minutes, or until the spinach is wilted and the internal temperature of the chicken reaches 74°C (165°F).

Divide the chicken, roasted sweet potatoes, and wilted greens between two plates. Squeeze fresh lemon juice over the top before serving.