NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz tempeh

1 medium sweet potato

0.5 cup sauerkraut

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and toss them in a bowl with 0.5 tsp of olive oil, 0.125 tsp of sea salt, and the smoked paprika.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.

• 4

  While the potatoes are roasting, slice the chicken breast and tempeh into thin, bite-sized strips.

• 5

  Season the chicken and tempeh with the garlic powder, black pepper, and the remaining sea salt.

• 6

  Heat the remaining 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat.

• 7

  Add the chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 8

  Add the tempeh strips to the same skillet during the last 3 minutes of cooking to allow them to brown and become fragrant.

• 9

  Assemble your bowl by layering the roasted sweet potatoes at the bottom, followed by the seared chicken and tempeh.

• 10

  Top the bowl with a generous scoop of cold sauerkraut and serve immediately.