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Servings: 1
37 g protein
64 g carbs
17 g fat
540 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Preheat oven to 425 degree Fahrenheit.
- Cut the sweet potato in ¼ inch half moon shape and toss with 1 teaspoon olive oil.
- Place the sweet potato slices on a greased baking tray and bake for 15 minutes.
- Meanwhile season the chicken breast with salt and pepper.
- After 15 minutes remove the baking tray from the oven and flip the sweet potato slices, make room for chicken breast and bake again for 15 minutes.
- After 15 minutes remove the tray from the oven and let it stand for 5 minutes. Then cut the chicken breast in thin strips.
- Prepare the salad dressing by whisking together mustard, vinegar, garlic, salt and pepper in a small bowl.
- To assemble the salad – take a big bowl add roughly chopped kale and spinach, roasted sweet potato and chicken strips. Pour the salad dressing and toss well.
- Top with pecan nuts and serve immediately.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 540 kcal
Calories from Fat 153
% Daily Values*
Total Fat 17 g
24.29%
Saturated Fat 1.11 g
4.63%
Polyunsaturated Fat 3.24 g
Monounsaturated Fat 7.02 g
Cholesterol 0 mg
0%
Sodium 203 mg
8.83%
Potassium 396 mg
Total Carbohydrate 64 g
20.65%
Dietary Fiber 3.05 g
9.53%
Sugars 0.61 g
0.68%
Protein 37 g
Vitamin A 11.67%
Vitamin C 108.75%
Calcium 15.8%
Iron 23.08%
* Nutritional Values are estimated and may vary
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