Summer is officially well behind us and we’re back into the daily grind. Unfortunately, the hectic morning rush means it can be a bit overwhelming to remember to pack a lunch every day, let alone a healthy one that will satisfy your appetite and keep you energized throughout the day.
As a nutritionist with a soft spot for recipe development and getting people back in the kitchen to make their own meals, the single most common excuse that I get for clients not preparing their own food is that they don’t have enough time.
But preparing and enjoying healthy, home-prepared foods doesn’t have to be difficult or complicated.
This paleo chicken and roasted vegetable collard wraps recipe is proof that great food can be prepared with minimal time and experience in the kitchen, and with just a few simple, delicious ingredients. Plus, it’s packed full of nutrition to fuel your busy day!
The star ingredients of this clean eating recipe include:
Collard Greens: Mean and green, collards are a great nutrient-dense superfood with loads of valuable vitamins and minerals. They are particularly high in vitamin K, which has anti-inflammatory benefits. Collard greens also contain several phytonutrients and antioxidants that can support healthy detoxification.
Sweet Potatoes: Unlike other starchy vegetables, the unique protein profile and high fibre content of sweet potatoes make them a great option for helping to stabilize blood sugar levels and can help improve the body’s response to insulin. Sweet potatoes are also a great source of beta-carotenes and B vitamins, which can both help boost immunity, sustain energy, and contribute to healthy hair, skin, and nails!
Sun Dried Tomatoes: You’ve probably heard that tomatoes are high in an antioxidant called lycopene. Well, lycopene can actually help to protect our skin from harmful UV rays. Lycopene is also valuable for helping to fight the negative effects of damaging free radicals found in the environment. Sun dried tomatoes contain nearly 20 times as much lycopene than raw tomatoes!
(This recipe is high in antioxidants, immunity boosting, rich in nutrient-dense fuel, and can support healthy detoxification.)
- Preheat oven to 400 degrees F.
- Place chopped sweet potato in a baking dish. Drizzle with avocado oil, toss with your hands, and speed to form a single layer.
- Bake for 30 minutes or until fork tender.
- Meanwhile, sprinkle both sides of the chicken breast with sea salt and black pepper. Heat a small skillet on medium-high heat and add a drizzle of avocado or coconut oil.
- Once pan is heated, sear chicken breasts over high heat. Cook for about 3 minutes before turning to other side; cook through until no longer pink in the centre.
- Remove the best looking collard leaves from the bunch and trim off the thick part of the stalk. Soak leaves in warm water with a splash of vinegar for a few minutes to clean them.
- Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf. Do this for each leaf.
- Once the chicken is cooked and cooled, chop into bite-size pieces. Gather the other ingredients: roasted sweet potato, sun dried tomatoes, and hemp seeds — it’s time to assemble the wraps!
- Spoon 1/3 of the roasted sweet potatoes in the centre of a collard leaf. Top with 1/3 of the chicken breast, 2 to 3 sun dried tomatoes, and a sprinkle of hemp seeds. Fold in sides and tightly roll like you would a burrito. Repeat for the other collard leaves.
- Leave wraps whole if transporting, but best to cut in half for serving and eating!