NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 medium Sweet potato

0.25 cup Black beans

0.25 tbsp Olive oil

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potatoes into 1/2-inch pieces, then toss them on the baking sheet with half the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and caramelized on the edges.

• 4

  Season the chicken breast with garlic powder, black pepper, and the remaining sea salt, then pan-sear in a non-stick skillet over medium-high heat for 6-7 minutes per side.

• 5

  While the chicken rests, place the chopped kale in a bowl with the lemon juice and the remaining olive oil, massaging the leaves with your hands until they soften and turn bright green.

• 6

  Rinse and drain the black beans, then warm them briefly in the microwave or a small saucepan.

• 7

  Slice the chicken into strips and assemble your bowl by layering the massaged kale, warm black beans, roasted sweet potatoes, and the sliced chicken.