6 large sweet potatoes
Olive oil
Paprika
Basil
Seasoning salt
6 half breasts of boneless skinless chicken
Fresh spinach
Fresh strawberries
Mixed nut pieces (almonds, walnuts, pecans, pine nuts)
1 yellow bell pepper
1 Red onion
Craisins
Raspberry vinaigrette dressing

Cut sweet potatoes into wedges. Do not peel. In large mixing bowl, combine wedges, olive oil, paprika, basil, and a small amount of seasoning salt. Coat wedges thoroughly. Bake for 45 minutes at 400 degrees or until there is some crunch to the potatoes. (Sweet potatoes are among the most nutritious vegetables. Eaten with the skin, a baked sweet potato is an excellent source of fiber and is high in vitamin C and B6.)

Place chicken breast in medium size mixing bowl. Add olive oil and stir to coat chicken. Add generous amounts of paprika and basil. Add a couple shakes of seasoning salt. Bake in oven at 400 degrees for 30 minutes.

Place fresh clean spinach in a large bowl, add in diced red onion and sliced yellow pepper pieces, add fresh cut strawberries. Sprinkle mixed nuts over top of strawberries and add Craisins. Lightly cover with vinaigrette dressing and serve.

Number of Servings: 6

Per Serving
Calories	175	Carbohydrate	42 g
Fat	0 g	Dietary Fiber	5 g
Protein	3 g	Polyunsaturated fat(g)	less than 1