NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup brussels sprouts

0.75 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

1 cup kale

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast and sweet potato into uniform 1-inch cubes, and trim and halve the Brussels sprouts.

• 3

  In a large mixing bowl, toss the chicken, sweet potatoes, and Brussels sprouts with olive oil, sea salt, black pepper, garlic powder, and dried rosemary until thoroughly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 5

  While the harvest mix roasts, place the kale in a bowl with the lemon juice and a pinch of salt, massaging the leaves with your hands for 1-2 minutes until they soften and turn a vibrant dark green.

• 6

  Divide the massaged kale into serving bowls and top with the warm roasted chicken and vegetable mixture.