Name: Harvest Chicken and Roasted Sweet Potato Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup sweet potato; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 cup kale; 0.25 medium apple; 1 tbsp pumpkin seeds; 1 tbsp apple cider vinegar; 1 tsp dijon mustard

Nutrition

Per serving

442 calories

Protein: 38g; 35% of calories
Carbs: 44g; 40% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Cut the chicken breast and sweet potato into 1-inch cubes to ensure even cooking.
Place chicken and sweet potato on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.
Roast in the oven for 22 to 25 minutes until the chicken is cooked through and the potatoes are golden brown.
While the chicken and potatoes roast, remove the tough stems from the kale and chop the leaves into bite-sized pieces.
In a large bowl, whisk together the apple cider vinegar and dijon mustard.
Add the kale to the bowl and massage with your hands for 2 minutes until the leaves are tender and dark green.
Thinly slice the apple into matchsticks.
Divide the massaged kale into meal prep containers or bowls and top with the roasted chicken, sweet potatoes, sliced apple, and pumpkin seeds.

Nutrition

Ingredients

Instructions

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