1/7 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 lb sweet potato (diced)
1/2 tsp maple syrup
1 lb rotisserie chicken (shredded)
1/2 lb brussels sprouts
5 tbsp olive oil
4 oz kale leaves
1/2 cup whole cranberry sauce
1 cup walnuts
1/2 tsp dijon mustard
2 tbsp lemon juice
Preheat oven to 425º F.
On a baking sheet, add diced sweet potato on one half of the sheet.
Add diced brussels sprouts on the other half of the baking sheet.
Add and toss 1 tbsp of olive oil on top of sweet potatos and brussels sprouts.
Bake for around 20 minutes or until soft.
In a skillet over medium heat, add walnuts and cook for around 4-6 minutes or until slightly toasted but be careful to not burn.
Once done, remove from heat and place aside.
In a bowl, add and mix together lemon juice, dijon, 4 tbsp olive oil, and maple syrup.
Evenly divide kale, chicken, vegetables, and cranberry sauce into 7 servings or bowls.
Evenly drizzle dressing and walnuts over each serving or bowl.
Eating 1 serving or bowl will come as close as possible to the given macros.