NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.5 cup sweet potato

1 cup kale

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast and sweet potato into 1/2-inch cubes, and rinse and pat the chickpeas completely dry with a paper towel.

• 3

  Place the chicken, sweet potatoes, and chickpeas on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Toss everything until evenly coated and spread into a single layer, ensuring enough space for the chickpeas to crisp up.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender.

• 6

  While the tray roasts, place the chopped kale in a large bowl and massage it with the lemon juice for 1 minute until it becomes dark green and tender.

• 7

  Add the warm roasted chicken, potatoes, and chickpeas to the kale bowl and toss well before serving.