NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1.5 cups Green cabbage

0.5 medium Apple

0.25 cup Salsa verde

0.5 tbsp Olive oil

1 tbsp Tomato paste

1 tsp Chipotle peppers in adobo sauce

0.25 cup White onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and the sea salt.

• 2

  Roast the sweet potatoes for 20 minutes on a parchment-lined baking sheet until they are tender and slightly caramelized.

• 3

  Season the chicken breast with garlic powder and black pepper, then poach or pan-sear until fully cooked and shred it using two forks.

• 4

  In a medium skillet, sauté the diced white onion in the remaining olive oil until translucent and soft.

• 5

  Stir the tomato paste and minced chipotle peppers into the onions, then add the shredded chicken with a splash of water to create a smoky sauce.

• 6

  In a separate pan, lightly sauté the shredded cabbage with a tablespoon of water until it is just wilted and tender.

• 7

  Build your bowl by placing the cooked cabbage and roasted sweet potatoes at the base.

• 8

  Top with the chicken tinga and finish with a drizzle of salsa verde and the fresh apple slices for a bright crunch.