NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup kale

1 tsp olive oil

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

• 4

  While the potatoes roast, season the chicken breast evenly with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

• 7

  In a large bowl, combine the chopped kale with lemon juice and massage the leaves with your hands for 1 minute until they soften.

• 8

  Assemble the bowl by topping the massaged kale with the roasted sweet potatoes, sliced chicken, and fresh avocado slices.