NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup sweet potato

0.5 cup cannellini beans

1.5 cup kale

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp lemon 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, then toss with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  Season the chicken breast with sea salt and black pepper, then sear in a skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

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

• 6

  In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Add the chopped kale and rinsed cannellini beans to the skillet, tossing frequently for 3-4 minutes until the kale is wilted and the beans are heated through.

• 8

  Assemble the bowl by layering the garlicky kale and beans, topped with the roasted sweet potatoes and sliced chicken.

• 9

  Finish with a fresh squeeze of lemon juice over the entire bowl before serving.