Lunch · 25 min

Harvest Chicken Bowl

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken breast
• 1/2 Sweet potato
• 2 cups Kale
• 1 tbsp Olive oil
• 1 tbsp Tahini
• 1 tbsp Lemon juice

Steps

1. Heat the oven to 425F and line a sheet pan with parchment for easy cleanup.
2. Cut the sweet potato into 1/2-inch cubes — keeping them the same size means they all finish at once. Toss with half the olive oil and a pinch of salt on the pan.
3. Roast for 20 minutes, flipping once halfway, until the edges are browned and a cube mashes easily with a fork.
4. While the potato roasts, pat the 6 oz chicken breast dry and season both sides with salt and pepper.
5. Heat a skillet over medium-high heat with the remaining olive oil. Sear the chicken 5 to 6 minutes per side, until the juices run clear and the center reads 165F on a thermometer.
6. Rest the chicken 5 minutes, then slice it thinly against the grain.
7. In a large bowl, massage 2 cups of kale with 1 tablespoon of lemon juice and a pinch of salt for 30 seconds — the leaves will darken and soften, which makes raw kale much more pleasant.
8. Build the bowl: kale, roasted sweet potato, sliced chicken. Whisk 1 tablespoon of tahini with a teaspoon of water until pourable, drizzle it over, and serve.

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