NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium sweet potato

2 cups kale

1.5 tsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. Toss with 0.5 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  Season the chicken breast with garlic powder, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken and potatoes cook, remove the tough ribs from the kale and thinly slice the leaves. Place them in a large bowl with the lemon juice and a pinch of salt.

• 6

  Massage the kale with your hands for 2-3 minutes until the leaves become dark green and soft.

• 7

  In a small jar, whisk together the tahini and the remaining 1 tsp of olive oil until smooth. Add a teaspoon of warm water if needed to reach a drizzling consistency.

• 8

  Slice the cooked chicken into strips. Add the roasted sweet potatoes and chicken to the kale bowl.

• 9

  Drizzle the tahini dressing over the salad and toss gently to combine before serving.