WW Chicken & Quinoa Burrito Bowl

Instructions

1. Prepare & roast the sweet potato: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; cut in half lengthwise and then into 1-inch pieces. Place on the prepared sheet pan. Drizzle with 1 teaspoon of olive oil and half the spice blend. Toss to coat. Arrange in an even layer and roast 18 to 20 minutes, or until the carrots are browned and tender when pierced with a fork. Remove from the oven
2. Cook the quinoa: While the sweet potato roasts, add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3. Prepare the remaining ingredients & marinate the kale: While the quinoa cooks, drain and rinse the beans. In a bowl, combine the yogurt and 1 tablespoon of water. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. In a bowl, combine the sliced radishes and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Immediately wash your hands after handling the pepper. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 2 cloves of garlic. Roughly chop 1 clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Separate the kale stems from the leaves; discard the stems and thinly slice the leaves. To the bowl of lemon juice, add the garlic paste and 1 teaspoon of olive oil; season with salt and pepper. Add the sliced kale. Using your hands, massage until thoroughly coated. Set aside to marinate, stirring occasionally, at least 10 minutes.
4. Cook the chicken: While the kale marinates, pat the chicken dry with paper towels; season with salt, pepper, and the remaining spice blend. In a medium pan (nonstick if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes or until lightly browned. Cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5. Cook the beans: To the pan of reserved fond, add 1/2 teaspoon of olive oil. Heat on medium-high until hot. Add the chopped garlic; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the beans. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired.
6. Finish the kale & serve your dish: To the bowl of marinated kale, add the cooked quinoa; stir to combine. Serve the finished kale topped with the roasted sweet potato and cooked chicken and beans. Garnish with the salsa. Drizzle with the yogurt. Enjoy!