NUTRITION

SERVINGS

INGREDIENTS

1 piece (125g) skinless Chicken Thigh

1 medium Sweet Potato (114g)

1/2 cup cooked Beluga Lentils (100g)

1 cup steamed Kale (67g)

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rub the chicken thigh with olive oil, garlic powder, salt, and pepper. Place it on a baking tray.

• 3

  Roast the chicken in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C), turning once for even cooking.

• 4

  While the chicken roasts, peel and chop the sweet potato into cubes. Boil the cubes in water until tender, about 12-15 minutes.

• 5

  Once cooked, drain the sweet potato and mash it until smooth. Season with a pinch of salt and pepper to taste.

• 6

  For the beluga lentils, if not pre-cooked, simmer them in water until tender (usually around 20-25 minutes) and then drain. If using pre-cooked lentils, gently warm them in a small saucepan with a bit of salt and pepper.

• 7

  Steam the kale until just tender, about 4-5 minutes, to maintain its vibrant color and nutrients.

• 8

  Plate the dish by placing the sweet potato mash as a base, arranging the roasted chicken thigh atop, and serving the steamed kale and warmed beluga lentils on the side.

• 9

  Enjoy this nourishing dinner that beautifully balances lean protein, complex carbohydrates, and vibrant greens.