NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1.5 cups cubed Sweet Potato

2 cups raw Kale

1.5 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 1/2 tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 25-30 minutes until they are tender and the edges are slightly caramelized.

• 4

  Season the chicken breast with sea salt, black pepper, and garlic powder to taste.

• 5

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  While the chicken and potatoes are cooking, place the kale in a large mixing bowl and drizzle with lemon juice and 1/2 tablespoon of olive oil.

• 7

  Massage the kale with your hands for about 2 minutes until the leaves are softened and turn a vibrant dark green.

• 8

  Slice the grilled chicken into thin strips and slice the avocado into wedges.

• 9

  Divide the massaged kale into bowls and top with the roasted sweet potatoes and grilled chicken.

• 10

  Finish the bowl with avocado slices and a sprinkle of crunchy toasted pumpkin seeds.

• 11

  Drizzle the remaining 1/2 tablespoon of olive oil over the top before serving.