NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Japanese sweet potato

1 tsp avocado oil

2 tbsp sugar-free BBQ sauce

1 cup kale

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Wash and dice the Japanese sweet potato into 1/2-inch cubes.

• 2

  Heat a non-stick skillet over medium heat with half of the avocado oil and add the sweet potatoes.

• 3

  Cover and cook for 8-10 minutes, stirring occasionally until the edges are golden brown and caramelized.

• 4

  While the potatoes cook, season the chicken breast with smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Remove the potatoes from the pan and set aside; add the remaining oil and the chicken breast to the same skillet.

• 6

  Sear the chicken for 5-6 minutes per side until cooked through, then brush with the sugar-free BBQ sauce during the last minute of cooking.

• 7

  Remove the chicken to rest for a few minutes; toss the kale and apple cider vinegar into the hot pan for 1-2 minutes until wilted.

• 8

  Slice the chicken and serve over the bed of kale with the caramelized sweet potatoes on the side.