Preheat the oven at 230 degrees Celsius.
Peel the sweet potato and cut it into pieces. Mix the sweet potato with 1/3 of the oil and the pepper and grill it for 15 minutes in the oven.
Heat a pan with 1/3 of the oil and bake the chicken fillet.
Remove the leaves from the springs of rosemary, cut it fine and add the rosemary to the chicken. Bake the chicken, add the honey and scoop the mix.
Bake the spinach and the garlic in a pan with the remaining oil.