Serves 2

1 large sweet potato, chopped

1 tablespoon coconut oil

1 chicken breast

sea salt and black pepper to taste

4 cups of chopped kale

1 avocado, chopped

1 tablespoon extra virgin olive oil

1 red bell pepper, chopped


1 heaping tablespoon tahini

1 lemon, juiced

Preheat the oven at 350F/175C.

Place chopped sweet potatoes on a baking tray with parchment paper and bake for 30 minutes.

While the sweet potato is baking, add coconut oil to a large frying pan over medium heat. Season the chicken breast with salt and pepper. When the oil is melted, add the chicken breast. Cook the chicken breast for about 5 minutes per side until the center is no longer pink. Set to the side while making the remainder of the salad.

Next, add chopped kale to a large mixing bowl. Massage with avocado, olive oil, sea salt, and black pepper until wilted. Add bell pepper and chopped chicken breast. Finally, mix up the dressing ingredients in a separate bowl and pour over the salad. Top with sweet potato and mix well. Serve immediately.