Name: Chicken and Roasted Vegetable Harvest Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Sweet potato; 1 cup Brussels sprouts; 1 cup Kale; 0.25 tbsp Olive oil; 0.25 tbsp Olive oil; 1 tsp Tahini; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes and halved Brussels sprouts with 0.25 tablespoons of olive oil and half of the salt and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 22 minutes until the edges are golden and tender.
While the vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
Heat the remaining 0.25 tablespoons of olive oil in a stainless steel or cast iron skillet over medium-high heat.
Sear the chicken for 6 minutes per side until deeply browned and the internal temperature reaches 165°F, then let it rest for 3 minutes before slicing.
Place the chopped kale in a large bowl and massage it with the lemon juice for 1 minute until the leaves soften and turn bright green.
Whisk the tahini with a teaspoon of warm water in a small ramekin until it reaches a pourable consistency.
Assemble the bowl by placing the roasted vegetables and sliced chicken over the massaged kale and finishing with the tahini drizzle.

Nutrition

Ingredients

Instructions

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