NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 cups kale

1 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp Dijon mustard

1 tsp hemp seeds

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and slice the chicken breast into thin strips.

• 3

  Place sweet potatoes and chicken on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 5

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

• 6

  Place the kale in a large bowl, add the lemon juice, and massage with your hands for 2 minutes until the leaves are dark green and soft.

• 7

  In a small jar, whisk together the apple cider vinegar and Dijon mustard to create the dressing.

• 8

  Add the warm roasted chicken and sweet potatoes to the kale bowl, drizzle with the dressing, and toss well.

• 9

  Sprinkle with hemp seeds before serving for an extra boost of plant-based goodness.