By Thomas McCrary Jr.
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and slightly golden around the edges, turning them halfway through.
Meanwhile, prepare the kale by removing any tough stems and tearing the leaves into bite-sized pieces.
In a large bowl, massage the kale with the juice of 1 lemon and a pinch of salt until softened. This should take about 2-3 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 teaspoon Dijon-style paleo mustard (optional), and a splash of lemon juice. Season with salt and pepper to taste to create the dressing.
In a dry pan over medium heat, toast the pumpkin seeds for 2-3 minutes until they start to pop. Remove from heat and set aside.
Slice the grilled chicken breasts into thin strips.
Once the sweet potatoes are roasted, combine them with the kale in the large bowl. Add the sliced chicken and toasted pumpkin seeds.
Drizzle the dressing over the salad and toss everything together gently to combine. Adjust seasoning if needed.
Divide the salad equally between two serving plates, ensuring each has an even distribution of chicken, sweet potato, kale, and pumpkin seeds. Serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Salad Healthy Chicken Lunch Dinner recipe is ready in 40 minutes and features Grilled chicken breasts, Sweet potato, Curly kale and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for 25-30 minutes, or until they are tender and slightly golden around the edges, turning them halfway through.
Meanwhile, prepare the kale by removing any tough stems and tearing the leaves into bite-sized pieces.
In a large bowl, massage the kale with the juice of 1 lemon and a pinch of salt until softened. This should take about 2-3 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 teaspoon Dijon-style paleo mustard (optional), and a splash of lemon juice. Season with salt and pepper to taste to create the dressing.
In a dry pan over medium heat, toast the pumpkin seeds for 2-3 minutes until they start to pop. Remove from heat and set aside.
Slice the grilled chicken breasts into thin strips.
Once the sweet potatoes are roasted, combine them with the kale in the large bowl. Add the sliced chicken and toasted pumpkin seeds.
Drizzle the dressing over the salad and toss everything together gently to combine. Adjust seasoning if needed.
Divide the salad equally between two serving plates, ensuring each has an even distribution of chicken, sweet potato, kale, and pumpkin seeds. Serve immediately.
Calories per Serving: 550
Your Rating:
