NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

1 medium sweet potato

2 cups kale

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes on the baking sheet with half of the olive oil, the smoked paprika, and a pinch of sea salt.

• 4

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 5

  While the potatoes roast, season the chicken breast with garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan, let it rest for 5 minutes, then shred it thoroughly using two forks.

• 8

  In a large mixing bowl, massage the chopped kale with the lemon juice until the leaves become vibrant green and tender.

• 9

  Add the roasted sweet potatoes and shredded chicken to the kale bowl, toss everything together until well combined, and serve warm.