NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.5 cup chickpeas

0.75 cup sweet potato

2 cup kale

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces and drain the chickpeas.

• 3

  Toss the sweet potatoes and chickpeas with olive oil, smoked paprika, garlic powder, sea salt, and black pepper on the baking sheet.

• 4

  Roast for 20-25 minutes until the sweet potatoes are tender and the chickpeas are slightly crispy.

• 5

  While the vegetables roast, pan-sear the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.

• 6

  Massage the kale with half of the lemon juice in a large bowl until the leaves become softened and bright green.

• 7

  Whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water in a small bowl to create a smooth, pourable dressing.

• 8

  Assemble the bowl by layering the massaged kale, roasted vegetables, and sliced chicken, then finish with the creamy tahini drizzle.