NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup Brussels sprouts

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cup Lacinato kale

0.25 whole avocado

1 tbsp pumpkin seeds

1 tbsp tahini

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp water

PREPARATION

• 1

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

• 2

  Place the chicken breast, cubed sweet potato, and halved Brussels sprouts on the baking sheet.

• 3

  Drizzle with the olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat evenly.

• 4

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

• 5

  While the chicken roasts, whisk together the tahini, lemon juice, Dijon mustard, and water in a small bowl until the dressing is smooth and pourable.

• 6

  Place the chopped kale in a large mixing bowl with a tiny pinch of salt and massage the leaves with your hands for 1-2 minutes until they become dark green and tender.

• 7

  Slice the roasted chicken into strips and add it to the bowl along with the roasted sweet potatoes and Brussels sprouts.

• 8

  Top the salad with sliced avocado and pumpkin seeds, then drizzle the lemon-tahini dressing over the top and toss gently before serving.