NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

2 cups kale

2 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes; slice the chicken breast into even 1-inch strips.

• 3

  Place the chicken and sweet potatoes on the prepared baking sheet and drizzle with 1 teaspoon of olive oil.

• 4

  Sprinkle with sea salt, black pepper, garlic powder, and dried oregano, then toss thoroughly to coat every piece.

• 5

  Spread the mixture in a single layer and roast for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are golden and tender.

• 6

  While the chicken roasts, remove the tough stems from the kale and finely chop the leaves.

• 7

  In a large bowl, combine the kale with the remaining 1 teaspoon of olive oil and the lemon juice, then massage the leaves with your hands for 1-2 minutes until they become dark green and tender.

• 8

  Add the warm roasted chicken and sweet potatoes to the bowl with the kale, toss gently to combine, and serve immediately.