NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Brussels sprouts

1 cup Kale

0.25 tbsp 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

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Dice the chicken breast and sweet potato into bite-sized cubes, and halve the Brussels sprouts.

• 3

  Place the chicken, potatoes, and sprouts on the baking sheet, then toss with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are golden brown.

• 5

  While roasting, place the chopped kale in a bowl with half of the lemon juice and massage with your hands for 1 minute until softened.

• 6

  In a small jar, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until smooth and pourable.

• 7

  Assemble the bowl by placing the roasted chicken and vegetables over the massaged kale and drizzling with the lemon-tahini dressing.