NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup kale

0.25 tbsp olive oil

0.25 whole avocado

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 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 bite-sized pieces.

• 3

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

• 4

  Spread the chicken and sweet potato mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 20-25 minutes, tossing halfway through the cooking time, until the chicken is cooked through and the potatoes are golden and tender.

• 6

  While the oven does the work, remove the tough center stems from the kale and tear the leaves into small, manageable pieces.

• 7

  Place the kale in a skillet over medium heat with a splash of water and the lemon juice, sautéing for 3-4 minutes until the leaves are vibrant and tender.

• 8

  Assemble your harvest bowl by placing the sautéed kale at the base and topping it with the roasted chicken and sweet potato cubes.

• 9

  Finish the bowl by adding the fresh avocado slices on top and serve immediately.