NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

1 cup sweet potato, diced

0.5 cup red bell pepper, diced

0.25 cup red onion, diced

2 cups kale, chopped

2 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large bowl, toss the diced sweet potatoes with 1 teaspoon of olive oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15-20 minutes until they begin to soften and turn golden brown.

• 4

  While potatoes roast, cut the chicken breast into bite-sized cubes and season with smoked paprika and garlic powder.

• 5

  Heat the remaining teaspoon of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.

• 7

  Add the diced red onion and bell pepper to the skillet with the chicken, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Stir the roasted sweet potatoes and chopped kale into the skillet, cooking for another 2 minutes until the kale is wilted and vibrant green.

• 9

  Divide the hash into bowls and serve immediately while hot.