Set oven to 405° F

Wash raw sweet potatoes with warm water. Slice into small wedges.

Spray wedges with coconut oil and season. Bake at 405° F for about 22 mins.

Trim access fat from chicken. Wash & dry on paper towel.

Carefully measure out 30 oz portion of chicken breast.

Set a nonstick skillet to med-high heat; lightly coat skillet with coconut oil.

Add seasonings to chicken and cook in skillet.

Once the chicken is cooked, evenly weigh the entire mixture and evenly spread into 5 servings.

Trim asparagus spears and slice bell peppers into long, thin pieces.

Set nonstick skillet on medium-high heat and lightly spray with coconut oil.

Once skillet is hot, toss in asparagus and bell peppers. While they sear, season with coconut aminos, garlic, and pepper.

Cook until asparagus is soft yet slightly firm. Speed things up by covering the asparagus while searing for about 2 mins.