NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

2 cups Kale

0.25 oz Pecans

0.5 tbsp Olive oil

1 tsp Maple syrup

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and place them on the baking sheet, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  Season the chicken breast with garlic powder and the remaining sea salt and black pepper, then place it on the same baking sheet.

• 4

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 5

  In a small jar, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and dijon mustard to create the vinaigrette.

• 6

  Place the chopped kale in a large bowl and massage with a teaspoon of the dressing for 1 minute until the leaves are dark green and tender.

• 7

  Slice the roasted chicken into strips and assemble the bowl by layering the kale, sweet potatoes, chicken, and pecans, then drizzle with the remaining maple vinaigrette.