NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

0.25 cup black beans

1 cup kale

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

1 tbsp lime juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces for even cooking.

• 3

  Toss the sweet potato cubes with half of the olive oil, sea salt, and ground cumin directly on the baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are slightly caramelized.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

• 8

  In the same skillet, add the chopped kale and rinsed black beans, sautéing for 2-3 minutes until the kale is just wilted.

• 9

  Assemble your bowl by placing the sautéed kale and black beans at the base, followed by the roasted sweet potatoes and sliced chicken.

• 10

  Finish the dish with a fresh squeeze of lime juice over the top for a bright, citrusy finish.