This is seriously one of the best tasting bowls you can make. The fresh lemon on the chicken and kale really puts this over the top.


  • 2+ lbs. Chicken Tenderloin

  • 3+ lbs. Sweet Potato

  • 2+ bunches of fresh Kale

  • 3+ cups (dry) White Quinoa

  • Avocado Oil

  • 1 Fresh Lemon

  • Pink Himalayan Sea Salt

  • Black Peppercorn Grinder

  • Goya Adobo


  1. First rinse your quinoa then toss the quinoa into your rice cooker, or your preferred method of cooking quinoa. Do this first as it will take the longest.

  2. Follow the instructions for roasting your sweet potatoes here.

  3. Follow the instructions for preparing your cast iron chicken tenderloin here, except substitute the seasonings for fresh ground black peppercorn, and Goya Adobo.

  4. Rinse and remove stems from the kale and then chop into roughly 2 to 3 inch sized pieces.

  5. Cut the lemon into quarters. One quarter will get squeezed into each serving of the bowl.


  1. Quinoa goes in first. 175 grams of cooked quinoa.

  2. Kale next, 20-25 grams raw chopped kale. This will be a lot actually because kale weighs practically nothing.

  3. Add 100 grams of the roasted sweet potatoes.

  4. A quick 1 second spray of your avocado oil on top of the potatoes and kale for some moisture and taste.

  5. Top with 115+ grams of your cast iron chicken tenderloin.

  6. Finish with squeezing the lemon quarter you prepared to add a little bit of citrus flavor.


  • 45g Protein | 59g Carbohydrate | 7g Fat | 479 Calories

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