NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups kale

0.5 tbsp olive oil

0.25 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, season the chicken breast with garlic powder and sear it in a skillet over medium heat with the remaining 0.5 tbsp of olive oil until cooked through.

• 5

  Remove the chicken from the pan, let it rest for 5 minutes, then slice it into strips.

• 6

  In a large mixing bowl, combine the chopped kale and lemon juice, massaging the leaves with your hands for 1-2 minutes until they soften and turn a deep green.

• 7

  Assemble the bowl by layering the massaged kale, roasted sweet potatoes, and sliced chicken.

• 8

  Drizzle the tahini over the top and serve immediately while the components are warm.