Transfer 1 teaspoon of the spice mixture to a medium bowl and set aside.
Whisk 1 tablespoon oil into the remaining spice mixture in the large bowl.
Remove the pan from the oven; coat with cooking spray.
Spread the chicken mixture in an even layer on the pan.
Roast for 15 minutes.
Meanwhile, combine 4 cups kale and 1 can black beans with the remaining 1/4 tsp.
salt and 1 Tbsp.
olive oil in a large bowl; toss to coat.
Remove the pan from the oven.
Stir the chicken and vegetables.
Spread kale and beans evenly over the top.
Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
Divide the chicken and vegetable mixture among 4 bowls.
Drizzle with the yogurt dressing and serve.
Tips
Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
