Caprese Chicken & Roasted Sweet Potatoes

I used to be the girl who followed a recipe to a T, can you say organized perfectionist? Then when I started to expand my clean eating horizons with the Portion Fix plan I realized I was going to have to start stepping out of my comfort zone and I’m so glad I did! I can now toss oil, seasoning and whatever other ingredients in a pan with no fear because eating healthy foods truly is that simple and delicious. Case in point these two recipes that are definitely being added to our list of family favorites!


Caprese Chicken


  • Chicken breast
  • Seasoning of choice {I used the Kirkland brand Organic No Salt Seasoning}
  • Fresh tomato slices
  • Mozzarella slices
  • Pesto sauce {I opted for this bought version because it’s quick and easy but homemade would be great too}16833569_10154510089929492_152192258_o



Preheat oven to 350 degrees. Season chicken breast and bake approximately 30 minutes or until cooked through. Remove from oven and spread a spoon full of pesto sauce over the top of chicken breast. Layer two slices of tomato and one slice of mozzarella then top with a little more pesto. That’s it, enjoy!

Cinnamon Roasted Sweet Potatoes 


  • Cubed sweet potatoes {See time saving tip below}
  • Olive oil
  • Honey
  • Cinnamon


Preheat oven to 350 degrees. Cover pan in tinfoil or use a reusable non-stick cooking mat to prevent potatoes from sticking. Layer potatoes on pan then drizzle with olive oil, honey and cinnamon. Make sure to get all of them covered! Bake approximately 35-45 minutes.

*I had previously peeled, cubed and froze my sweet potatoes in a Ziploc freezer bag. I poured them straight from the freezer onto the pan and they roasted perfectly.*

For my fellow fixer’s this meal was 1 red, 1/2 green, 1 blue, 1 yellow and 2-3 teaspoons 🙂 Want more info on the simple fix plan that helped me learn how to cook and eat healthier? Send me a message here and we’ll chat soon!




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