NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup beets

2 cup kale

0.75 tbsp olive oil

1 tbsp fresh mint

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into rounds and cube the beets into bite-sized pieces.

• 3

  Place the carrots and beets on the pan, drizzle with 0.25 tablespoon of olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the root vegetables for 15 minutes to soften them.

• 5

  Season the chicken breast with the minced garlic and the remaining salt and pepper, then add it to the sheet pan with the vegetables.

• 6

  Roast everything for an additional 18-20 minutes until the chicken is cooked through and the vegetables are tender.

• 7

  While the chicken rests, heat the remaining 0.5 tablespoon of olive oil in a skillet over medium heat and sauté the kale until wilted and bright green.

• 8

  Serve the roasted chicken and vegetables over the bed of kale and garnish with freshly chopped mint.