NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

1 medium sweet potato

2 cups kale

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tsp tahini

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes then toss them on the sheet with half the olive oil and sea salt.

• 3

  Season the chicken breast on both sides with garlic powder and black pepper before placing it on the other side of the baking sheet.

• 4

  Roast for 22 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 5

  While roasting, prepare the quinoa according to package directions and massage the kale with the remaining olive oil and lemon juice until tender.

• 6

  Slice the roasted chicken into thin strips and assemble the bowl by layering the massaged kale, cooked quinoa, sweet potatoes, and chicken.

• 7

  Finish the bowl by drizzling the creamy tahini over the top and adding an extra squeeze of fresh lemon juice for a bright finish.