NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 cup canned chickpeas

0.5 cup diced sweet potato

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp smoked paprika

1 cup chopped kale

0.25 cup plain Greek yogurt

1 tsp tahini

1 tsp lemon juice

1 tbsp hemp seeds

PREPARATION

• 1

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

• 2

  Toss the diced chicken breast, rinsed chickpeas, and sweet potato cubes in a bowl with olive oil, cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.

• 4

  While the base roasts, place the chopped kale in a large mixing bowl with a tiny pinch of salt and massage with your hands for 1 to 2 minutes until the leaves are softened and dark green.

• 5

  In a small jar or bowl, whisk together the Greek yogurt, tahini, and lemon juice until the dressing is smooth and creamy.

• 6

  Assemble the bowl by placing the massaged kale at the bottom and topping it with the warm roasted chicken, chickpeas, and sweet potatoes.

• 7

  Drizzle the lemon-tahini yogurt dressing over the bowl and garnish with hemp seeds for an extra boost of nutrients.