By Thomas McCrary Jr.
Preheat the oven to 200°C (390°F).
Peel and chop the sweet potatoes into 1-inch cubes. Toss them in 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potatoes evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, wash and tear the kale into bite-sized pieces, removing any tough stems.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, or until they start to pop. Remove from the heat and set aside.
In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, Dijon mustard (if using), salt, and pepper to create the dressing.
Slice the grilled chicken breasts into thin strips.
In a large mixing bowl, combine the roasted sweet potatoes, curly kale, sliced chicken, and toasted pumpkin seeds. Drizzle with the dressing and toss to combine.
Serve immediately, dividing the salad into two portions.
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By Thomas McCrary Jr.
This Salad Healthy Chicken Gluten-Free Paleo recipe is ready in 40 minutes and features Grilled chicken breasts, Sweet potatoes, Curly kale and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (390°F).
Peel and chop the sweet potatoes into 1-inch cubes. Toss them in 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potatoes evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, wash and tear the kale into bite-sized pieces, removing any tough stems.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, or until they start to pop. Remove from the heat and set aside.
In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, Dijon mustard (if using), salt, and pepper to create the dressing.
Slice the grilled chicken breasts into thin strips.
In a large mixing bowl, combine the roasted sweet potatoes, curly kale, sliced chicken, and toasted pumpkin seeds. Drizzle with the dressing and toss to combine.
Serve immediately, dividing the salad into two portions.
Calories per Serving: 450
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