NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup sweet potato

1 cup Brussels sprouts

0.5 cup red bell pepper

2 cup baby kale

0.13 whole avocado

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the chicken breast, sweet potato, and red bell pepper into bite-sized pieces, and halve the Brussels sprouts.

• 3

  Place the chicken and vegetables on the sheet pan, drizzle with half of the olive oil, and season with sea salt, black pepper, and garlic powder.

• 4

  Toss everything to coat evenly and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.

• 5

  While the pan roasts, whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 6

  Place the baby kale in a meal prep container or bowl, top with the roasted chicken and vegetable mixture, and add the sliced avocado.

• 7

  Drizzle with the lemon vinaigrette just before serving or store the dressing on the side for later.