NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup beets

0.5 cup carrots

1 cup kale

1 tbsp olive oil

1 tbsp fresh mint

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

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

  Toss the cubed beets and sliced carrots with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper on the baking sheet.

• 3

  Spread the vegetables in a single layer and roast for 15 minutes to begin softening the root vegetables.

• 4

  Season the chicken breast with the remaining salt and pepper, then place it on the baking sheet with the vegetables and roast for 18-20 minutes until the internal temperature reaches 165°F.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, chopped mint, and chopped cilantro to create a vibrant herb sauce.

• 6

  Heat a non-stick skillet over medium heat and sauté the minced garlic and kale for 3-4 minutes until the kale is tender and wilted.

• 7

  Slice the roasted chicken and serve it over the bed of garlicky kale alongside the roasted root vegetables, drizzling the entire plate with the fresh herb sauce.