Roasted Chicken & Kale Power Bowl

Name: Roasted Chicken & Kale Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3.5 servings
Cuisine: American
Ingredients: 1 pound chicken breast (boneless, skinless, cubed); 1 pound sweet potatoes (peeled and cubed); 6 cup fresh kale (tough stems removed, chopped); 2 carrots (sliced); 0.5 cup low-FODMAP chicken broth; 2 tablespoon olive oil; 2 tablespoon lemon juice; 1 tablespoon fresh thyme (chopped); 3.5 tablespoon ground flax seeds; 0.25 teaspoon salt; 0.25 teaspoon black pepper

A wholesome and satisfying bowl featuring succulent roasted chicken breast, nutrient-packed kale, sweet potatoes, and carrots, drizzled with a light lemon-thyme vinaigrette for a balanced and flavorful meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 3.5
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Low-Calorie
Low-Sodium
Low-FODMAP
High-Protein
Low-Saturated-Fat

Ingredients

1 pound chicken breast (boneless, skinless, cubed)
1 pound sweet potatoes (peeled and cubed)
6 cup fresh kale (tough stems removed, chopped)
2 carrots (sliced)
0.5 cup low-FODMAP chicken broth
2 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon fresh thyme (chopped)
3.5 tablespoon ground flax seeds
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes and sliced carrots with 1 tablespoon olive oil, 1/2 tablespoon fresh thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on a baking sheet.
In the same bowl, toss the cubed chicken breast with the remaining 1 tablespoon olive oil, 1/2 tablespoon fresh thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Add the chicken to the baking sheet with the vegetables.
Roast for 20-25 minutes, flipping halfway through, until chicken is cooked through and vegetables are tender. While roasting, combine low-FODMAP chicken broth, lemon juice, and ground flax seeds in a small bowl. Whisk until slightly thickened.
In a large bowl, combine the fresh kale with the roasted chicken and vegetables. Pour the lemon-thyme broth mixture over the bowl and toss to combine, ensuring kale slightly wilts from the warmth. Serve immediately. Store remaining portions in airtight containers.

Notes

Ensure all spices used are low-FODMAP certified. This bowl can be enjoyed warm or at room temperature. For meal prep, reheat gently to maintain kale texture.

Nutrition (per serving)

Calories: 455
Protein: 44.7 g
Carbohydrates: 44 g
Fat: 17 g
Fiber: 7.7 g
Sodium: 344 mg
Saturated Fat: 3 g
Sugar: 12 g
Cholesterol: 120 mg