Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled & cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 cups chopped kale
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2–3 tbsp water
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season chicken breasts with paprika, garlic powder, salt, and 1 tsp olive oil.
- Grill chicken 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
- Toss sweet potato cubes with 1 tbsp olive oil, salt, and roast at 400°F for 20–25 minutes until tender and slightly crisp.
- For dressing: whisk tahini, lemon juice, maple syrup, and water until smooth.
- Massage kale with a pinch of salt and a splash of dressing to soften.
- Assemble bowls: kale base, sweet potatoes, chicken, tomatoes, and avocado. Drizzle with remaining dressing.
Notes
- meal prep tip: Store components separately for up to 4 days. Assemble just before eating to keep kale crisp.
- For vegan option, swap chicken for chickpeas or baked tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Grilling, roasting
- Cuisine: American
- Diet: Gluten-free, high protein, dairy-free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 75mg
