NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

0.75 tbsp Extra virgin olive oil

0.5 cup Red onion

0.5 cup Red bell pepper

1 cup Kale

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Toss the sweet potato cubes with 0.25 tablespoons of olive oil and a pinch of sea salt on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are slightly caramelized.

• 5

  While the potatoes roast, dice the chicken breast into bite-sized pieces and season thoroughly with garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large cast-iron or non-stick skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sauté for 5 to 7 minutes until golden brown and cooked through, then remove and set aside.

• 8

  In the same skillet, add the diced red onion and bell pepper, sautéing for 4 minutes until the vegetables are softened and fragrant.

• 9

  Lower the heat to medium and stir the roasted sweet potatoes and cooked chicken back into the skillet.

• 10

  Add the chopped kale and toss everything together for 2 minutes until the kale is wilted and the flavors are perfectly combined.