NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

1 cup sweet potato

1 cup kale

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then drain and rinse the chickpeas, patting them very dry with a clean kitchen towel.

• 3

  Place the sweet potato cubes and chickpeas on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Season the chicken breast with the remaining olive oil and spices, then place it on the baking sheet alongside the vegetables.

• 5

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 6

  While the tray roasts, place the chopped kale in a large bowl and massage it with a splash of the lemon juice for 1 minute until it becomes dark green and tender.

• 7

  Remove the tray from the oven, let the chicken rest for 5 minutes, then slice it into thin strips.

• 8

  In a small jar, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water until smooth and pourable.

• 9

  Assemble the bowl by layering the massaged kale, roasted sweet potatoes, crispy chickpeas, and sliced chicken.

• 10

  Drizzle the creamy tahini dressing over the top and serve immediately.