NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

150g Sweet Potato

2 cups Kale

15g Sunflower Seeds

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the sweet potato into bite-sized pieces then toss with a tiny spray of oil and roast for 25 minutes until the edges are caramelized.

• 3

  Season the chicken breast with sea salt, cracked pepper, and garlic powder then grill over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 4

  In a large mixing bowl, combine the chopped kale with half of the olive oil and a squeeze of fresh lemon juice then massage the leaves with your hands for 2 minutes until they become dark green and tender.

• 5

  Whisk the Greek yogurt with the remaining olive oil, lemon zest, and a pinch of salt to create a creamy high-protein dressing.

• 6

  Slice the grilled chicken into strips and assemble your bowl by layering the massaged kale, roasted sweet potatoes, and chicken.

• 7

  Finish the dish by drizzling with the yogurt dressing and sprinkling the toasted sunflower seeds over the top for a satisfying crunch.