NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 medium sweet potato

0.25 cup farro

1 cup kale

2 tbsp Greek yogurt

1 tsp tahini

1 tsp lemon juice

0.75 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

• 2

  Toss the sweet potato cubes with olive oil, sea salt, black pepper, and garlic powder on a parchment-lined baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium heat until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing into strips.

• 5

  Place the chopped kale in a large mixing bowl and massage it with a small splash of lemon juice for 1 minute until it becomes soft and dark green.

• 6

  In a small jar or bowl, whisk together the Greek yogurt, tahini, and the remaining lemon juice until smooth and creamy.

• 7

  Add the cooked farro, roasted sweet potatoes, and sliced chicken to the bowl with the kale.

• 8

  Drizzle the creamy dressing over the salad and toss gently to combine all ingredients before serving.