NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup kale

1.5 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

1 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel and season with 0.5 tablespoon of olive oil, dried oregano, half of the garlic powder, sea salt, black pepper, and a squeeze of fresh lemon juice.

• 3

  Place the chicken on the first baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, remove the tough stems from the kale and tear the leaves into bite-sized pieces, ensuring they are completely dry to achieve maximum crispness.

• 5

  In a large bowl, toss the kale leaves with the remaining 1 tablespoon of olive oil, the rest of the garlic powder, and the nutritional yeast until every leaf is lightly coated.

• 6

  Spread the kale in a single layer on the second baking sheet and roast for 10-12 minutes, watching closely to ensure the edges become golden but not burnt.

• 7

  Remove both sheets from the oven and let the kale chips sit for 2 minutes to finish crisping before serving them alongside the sliced roasted chicken breast.