NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups kale

0.5 tbsp olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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 1/2-inch cubes and cut the chicken breast into uniform bite-sized pieces.

• 3

  Place the sweet potato cubes and chicken on the prepared baking sheet, then toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Roast in the oven for 20-25 minutes, tossing halfway through, until the sweet potatoes are golden-brown and the chicken is fully cooked.

• 5

  While the base roasts, remove the tough ribs from the kale and finely chop the leaves.

• 6

  Place the kale in a large bowl and massage it with half of the lemon juice for 1-2 minutes until the leaves are softened and dark green.

• 7

  In a small ramekin, whisk together the tahini and the remaining lemon juice, adding a teaspoon of warm water if needed to reach a creamy, pourable consistency.

• 8

  Divide the massaged kale into bowls, top with the roasted chicken and sweet potatoes, and finish with a drizzle of the tahini dressing.