NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups kale

1 tsp olive oil

2 tbsp Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with olive oil and half of the sea salt and black pepper on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until golden brown and tender.

• 4

  While potatoes roast, season the chicken breast with garlic powder and the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and a splash of water to create a smooth, pourable dressing.

• 6

  Place the chopped kale in a large bowl and massage it with a tiny bit of lemon juice for 1 minute until it softens and turns dark green.

• 7

  Slice the cooked chicken into strips and layer them into a bowl with the massaged kale and roasted sweet potatoes.

• 8

  Drizzle the creamy dressing over the top of the bowl and serve immediately.