NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup Whole Wheat Flour (60g)

1 cup chopped Kale (67g)

1 cup raw Spinach (30g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

3 oz Chicken Breast (85g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Prick the sweet potato a few times with a fork and bake until tender, about 45 minutes, or microwave it until soft for a quicker method.

• 2

  Once the sweet potato is cool enough to handle, peel and mash it in a bowl. Mix in the whole wheat flour and a pinch of salt to form a soft dough.

• 3

  On a lightly floured surface, roll the dough into logs about 1-inch thick and cut into bite-sized pieces to form the gnocchi.

• 4

  Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

• 5

  While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

• 6

  Add the chopped kale and spinach to the skillet. Sauté until the greens are wilted and tender, about 3-4 minutes. Season with salt and pepper.

• 7

  For the protein boost, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side. Once done, slice the chicken into strips.

• 8

  Plate the cooked gnocchi and top with the garlic sautéed greens. Arrange the sliced chicken on top, and optionally finish with an extra drizzle of olive oil or a sprinkle of fresh herbs.

• 9

  Serve warm and enjoy your balanced meal!