NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 small sweet potato

0.5 tbsp olive oil

1 cup kale

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the sweet potato and dice into uniform 1/2-inch cubes; rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.

• 3

  Arrange the chicken breast, sweet potato cubes, and chickpeas on the prepared baking sheet in a single layer.

• 4

  Drizzle everything with the olive oil and evenly sprinkle with the sea salt, black pepper, smoked paprika, and garlic powder.

• 5

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 6

  While the tray roasts, place the kale in a large bowl with the lemon juice, massaging the leaves with your hands for 1-2 minutes until they become tender and vibrant.

• 7

  Slice the rested chicken into strips and assemble the bowl by layering the massaged kale, roasted sweet potatoes, and crispy chickpeas.