NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup red bell pepper

0.25 cup red onion

1 cup kale

0.25 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 3

  Peel and cube the sweet potato into 1/2-inch pieces to ensure they cook at the same rate as the chicken.

• 4

  In a large mixing bowl, combine the chicken, sweet potato, diced bell peppers, and red onion.

• 5

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

• 6

  Toss everything thoroughly until the ingredients are evenly coated in oil and spices.

• 7

  Spread the hash in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

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

• 9

  Remove the pan from the oven, add the chopped kale, and toss it with the hot ingredients for 2 to 3 minutes until the kale is just wilted and slightly crisp.