NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup sweet potato

1 cup kale

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them with 1 teaspoon of olive oil, smoked paprika, and a pinch of sea salt.

• 3

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

• 4

  While the potatoes roast, season the chicken breast with garlic powder, black pepper, and the remaining sea salt.

• 5

  Heat the remaining teaspoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Place the chopped kale in a large mixing bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute until they soften and turn bright green.

• 7

  Slice the cooked chicken into strips and assemble your bowl by layering the quinoa, massaged kale, roasted sweet potatoes, and chicken.