Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 large sweet potato, peeled and diced into ½ inch cubes
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 cups baby kale or power greens
  • 1 large avocado, sliced
  • ¼ cup toasted pumpkin seeds
  • ¼ cup dried cranberries
  • 2 tbsp crumbled feta cheese
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place cubed chicken, diced sweet potatoes, and dried chickpeas on the pan.
  3. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
  4. Spread ingredients in a single layer and roast for 20 minutes, or until chicken is cooked through and potatoes are golden-brown.
  5. In a small bowl or jar, combine tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic.
  6. Whisk vigorously, adding warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  7. In a large mixing bowl, toss baby kale with the roasted chicken, potato, and chickpea mixture.
  8. Top with sliced avocado, toasted pumpkin seeds, dried cranberries, and crumbled feta cheese.
  9. Drizzle with the tahini-maple dressing and serve immediately.