NUTRITION

SERVINGS

INGREDIENTS

6 oz Plant-based chicken

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

2 cups Callaloo

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Red bell pepper

0.25 tsp Sea salt

5 oz Sweet potato

PREPARATION

• 1

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

• 2

  Rub plant-based chicken with 1 tsp olive oil, garlic powder, dried thyme, 0.5 tsp sea salt, and black pepper.

• 3

  Place the plant-based chicken and cubed sweet potato on the baking sheet and bake for 20 minutes until the chicken is firm and potatoes are tender.

• 4

  While the chicken bakes, heat the remaining 1 tsp olive oil in a large skillet over medium heat.

• 5

  Sauté the diced onion, minced garlic, and red bell pepper for 3-4 minutes until softened and fragrant.

• 6

  Add the chopped callaloo and a splash of water to the skillet, then cover and steam for 5-7 minutes until the leaves are wilted and tender.

• 7

  Season the callaloo with the remaining 0.25 tsp sea salt and serve hot alongside the baked plant-based chicken and roasted sweet potato.