NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

0.5 cup sweet potato

1 tbsp olive oil

0.25 cup pomegranate seeds

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Dice the chicken breast, butternut squash, and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  Place the chicken and vegetables on the prepared baking sheet, then drizzle with olive oil.

• 4

  Sprinkle the sea salt, black pepper, garlic powder, and dried thyme over the mixture and toss thoroughly to coat.

• 5

  Spread the ingredients into a single layer and roast in the oven for 20 minutes.

• 6

  While roasting, remove the stems from the kale and tear the leaves into bite-sized pieces.

• 7

  Remove the baking sheet from the oven, add the kale, and toss it with the other ingredients to lightly wilt the greens.

• 8

  Return the pan to the oven for an additional 5-7 minutes until the chicken is cooked through and the vegetables are golden brown.

• 9

  Remove from the oven and garnish with fresh pomegranate seeds before serving.