NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup kale

1 tbsp olive oil

2 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp parmesan cheese

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 half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes until they begin to soften and develop golden edges.

• 4

  While the potatoes roast, tear the kale into bite-sized pieces and toss in a bowl with the remaining olive oil, minced garlic, and red pepper flakes.

• 5

  Add the kale to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the kale is crispy and the potatoes are tender.

• 6

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

• 7

  Slice the chicken and serve it immediately with the roasted vegetables, a fresh squeeze of lemon juice, and a sprinkle of parmesan cheese.