NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cubed sweet potato

1 cup chopped kale

0.5 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a small bowl, toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them onto the baking sheet and roast for 12 minutes.

• 3

  While the potatoes roast, rub the chicken breast evenly with the ground turmeric, garlic powder, dried oregano, remaining sea salt, and black pepper.

• 4

  Move the potatoes to one side of the baking sheet and place the seasoned chicken breast on the other side, roasting for an additional 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.

• 5

  In a medium bowl, combine the chopped kale with the fresh lemon juice and the remaining olive oil, massaging the leaves with your hands until they are tender and bright green.

• 6

  Slice the roasted chicken into strips and assemble the bowl by layering the cooked quinoa, massaged kale, and roasted sweet potatoes before topping with the golden chicken.