NUTRITION

SERVINGS

INGREDIENTS

1 cup sweet potato

5 oz chicken breast

1 tsp olive oil

0.5 cup red bell pepper

1 cup baby kale

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small, uniform 1/2-inch cubes to ensure even roasting.

• 3

  In a mixing bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until well coated.

• 4

  Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, season the chicken breast with a pinch of salt and pepper, then sear in a pan or place on a separate tray in the oven until the internal temperature reaches 165°F.

• 6

  Add the diced red bell pepper to the sweet potato tray, tossing them together, and roast for an additional 10 to 12 minutes until the potatoes are golden and crispy.

• 7

  Remove the chicken from the heat and shred it into bite-sized pieces using two forks.

• 8

  Combine the roasted sweet potatoes, peppers, and shredded chicken in a bowl, then gently fold in the baby kale while the ingredients are still hot to allow the greens to wilt slightly before serving.