NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup kale

0.5 cup Brussels sprouts

0.75 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp pumpkin seeds

1 tbsp apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into 1-inch cubes and halve the Brussels sprouts.

• 3

  In a large bowl, toss the chicken, potatoes, and sprouts with 0.5 tablespoon olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 22 minutes until the chicken is cooked through and potatoes are tender.

• 5

  While roasting, whisk the remaining 0.25 tablespoon olive oil, apple cider vinegar, and Dijon mustard in a bowl, then massage the kale with half the dressing until softened.

• 6

  Divide the kale into bowls, top with the roasted chicken and vegetable mixture, drizzle with the remaining dressing, and sprinkle with pumpkin seeds.