NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

2 cup kale

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and cube the sweet potato into half-inch chunks.

• 3

  In a mixing bowl, toss the chicken and sweet potatoes with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 20-25 minutes until the chicken is cooked through and potatoes are golden brown.

• 5

  While the oven does the work, place the chopped kale in a large bowl and massage it with half of the lemon juice for 2 minutes until the leaves become tender and dark green.

• 6

  In a small ramekin, whisk together the tahini and the remaining lemon juice, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the massaged kale at the base, topping with the warm roasted chicken and sweet potatoes, and drizzling the creamy tahini dressing over the top.