Ingredients :

• 2 medium sweet potatoes, peeled and cut into half-moons
• 3 tablespoons olive oil
• Salt and pepper
• 4 chicken breasts (boneless and skinless)
• 4 teaspoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)
• 1/4 cup toasted almonds, chopped

Method :

Put chicken on the grill and preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Bake until potatoes are tender about 25-30 minutes.
Let cool to room temperature; chop chicken into pieces.In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serves 3-4

Enjoy…that’s dinner tonight!

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Best Workouts Series –

https://bodynv.tv/workouts

Tell it like it is! series –

https://bodynv.tvtell-it-like-it-is

Diet Tips series –

https://bodynv.tv/food-diet

Fitness Advice series –

https://www.bodynv.tv/motivation/

e-store –

https://www.bodynv.tv/merchandise/

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http://about.me/bodynv.tv

and don’t forget leave your comments below and share our videos with your friends…

Until next time, PEACE!!!

Nav-Vii

and don’t forget leave your comments below and share our videos with your friends…

Until next time, PEACE!!!

Nav-Vii

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