NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 cup kale

1 cup spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Place the chicken breast on the other side of the sheet, brushing it with the remaining olive oil and seasoning both sides with garlic powder, sea salt, and black pepper.

• 4

  Roast in the oven for 20 to 25 minutes until the sweet potatoes are golden and the chicken is cooked through to an internal temperature of 165°F.

• 5

  While the tray roasts, de-stem the kale and roughly chop it, then sauté both the kale and spinach in a skillet with a splash of water over medium heat until just wilted.

• 6

  Slice the roasted chicken into strips and assemble your bowl by placing the greens at the base and topping with the chicken and sweet potatoes.