By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into small cubes.
Toss the sweet potato cubes in 1 tbsp of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are tender and slightly golden, stirring halfway through.
While the sweet potatoes are roasting, wash the curly kale and remove the tough stems. Tear the leaves into bite-sized pieces.
In a large bowl, massage the kale with half of the lemon juice and a pinch of salt until the leaves become tender and dark green.
In a small bowl, whisk together the remaining lemon juice, 1 tbsp olive oil, paleo mustard (if using), and a pinch of salt and pepper to make the dressing.
Once the sweet potatoes are done, let them cool slightly. Add them to the bowl with the kale along with the grilled chicken breasts, sliced if desired.
Sprinkle the pumpkin seeds over the salad, then drizzle the dressing over the top. Toss everything gently to combine.
Serve the salad on plates, ensuring each portion has an equal amount of chicken, sweet potato, and kale. Enjoy your meal!
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This Salad Chicken Healthy Dinner recipe is ready in 40 minutes and features Grilled chicken breasts, Sweet potatoes, Curly kale and other delicious ingredients. Contains 440 calories total.
Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into small cubes.
Toss the sweet potato cubes in 1 tbsp of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are tender and slightly golden, stirring halfway through.
While the sweet potatoes are roasting, wash the curly kale and remove the tough stems. Tear the leaves into bite-sized pieces.
In a large bowl, massage the kale with half of the lemon juice and a pinch of salt until the leaves become tender and dark green.
In a small bowl, whisk together the remaining lemon juice, 1 tbsp olive oil, paleo mustard (if using), and a pinch of salt and pepper to make the dressing.
Once the sweet potatoes are done, let them cool slightly. Add them to the bowl with the kale along with the grilled chicken breasts, sliced if desired.
Sprinkle the pumpkin seeds over the salad, then drizzle the dressing over the top. Toss everything gently to combine.
Serve the salad on plates, ensuring each portion has an equal amount of chicken, sweet potato, and kale. Enjoy your meal!
Calories per Serving: 440
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