NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup kale

1 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then dice the chicken breast into similar bite-sized pieces.

• 3

  Place the sweet potato cubes on the baking sheet and drizzle with half of the olive oil, sea salt, and black pepper.

• 4

  Roast the sweet potatoes for 15 minutes to give them a head start.

• 5

  Remove the pan from the oven and add the diced chicken. Drizzle with the remaining olive oil and sprinkle with ground turmeric and garlic powder.

• 6

  Toss everything together on the sheet pan until evenly coated, then spread into a single layer.

• 7

  Return to the oven and roast for another 12-15 minutes, or until the chicken is cooked through and the potatoes are tender.

• 8

  While the pan is hot, add the chopped kale directly to the sheet pan and toss gently until the leaves are slightly wilted from the residual heat.

• 9

  Transfer to a bowl and serve immediately while warm.