NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

0.5 cup Brussels sprouts

1 cup Kale

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Ground cinnamon

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into half-inch cubes and halve the Brussels sprouts.

• 3

  Place the sweet potato and Brussels sprouts on the baking sheet, drizzle with half the olive oil, and sprinkle with sea salt, black pepper, and cinnamon.

• 4

  Toss the vegetables to coat evenly and spread them out in a single layer.

• 5

  Cut the chicken breast into bite-sized pieces and season with garlic powder and the remaining sea salt and black pepper.

• 6

  Move the vegetables to one side of the tray and add the chicken to the other side, drizzling with the remaining olive oil.

• 7

  Roast for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.

• 8

  While roasting, de-stem and chop the kale, then massage it in a bowl with the apple cider vinegar until slightly softened.

• 9

  Divide the kale into bowls and top with the roasted chicken, sweet potatoes, and Brussels sprouts.