NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup Yukon gold potato

1.5 cup curly kale

1.5 tsp extra virgin olive oil

2 whole garlic cloves

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Dice the chicken breast and Yukon gold potatoes into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, toss the chicken and potatoes with 1 teaspoon of olive oil, minced garlic, sea salt, and black pepper.

• 4

  Spread the chicken and potato mixture in a single layer on the prepared baking sheet and roast for 20 minutes.

• 5

  While the base roasts, remove the tough stems from the kale and tear the leaves into bite-sized pieces.

• 6

  Massage the kale in the same mixing bowl with the remaining 0.5 teaspoon of olive oil and red pepper flakes until the leaves are slightly softened.

• 7

  Remove the baking sheet from the oven, add the kale, and toss everything together before roasting for a final 5 minutes until the kale is wilted and the edges are crisp.