NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup quinoa

1 cup broccoli florets

0.25 cup sweet potato

1 cup kale

2 tsp tahini

1 tsp olive oil

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into bite-sized cubes.

• 3

  In a large bowl, toss the chicken, sweet potato, and broccoli florets with olive oil, turmeric, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.

• 5

  While the vegetables roast, cook the quinoa according to package directions and set aside.

• 6

  Place the kale in a small bowl with the lemon juice and a pinch of salt; massage with your hands for 1-2 minutes until the leaves are softened and dark green.

• 7

  Assemble the bowl by layering the cooked quinoa, massaged kale, and roasted chicken and vegetable mixture.

• 8

  Drizzle the tahini over the top before serving.