If needed, shred your brussel sprouts. Add the large shredding attachment to your food processor and run them through it. You will only be able to add a handful at once, but it only takes a couple of seconds to shred. Repeat will all your brussels. When finished with brussel sprouts clean and chop 3 cups kale.

Heat a large nonstick pan (it needs to be large) over medium heat with a tablespoon of oil. Add chicken, garlic powder, and salt and pepper and cook for 5-7 minutes until browned on the outside and almost cooked through. It’s okay if it’s not all the way cooked, as it will go back in the pan later. Remove from the pan, leaving the juices behind.

Next, add the remaining oil to your pan. Then add sweet potatoes and onions and cook for 12-15 minutes, stirring occasionally. If needed, cover with a lid to help speed up the process, but you don’t want them to steam too much. Next, add the brussel sprouts and kale cook for another 5-7 minutes.

Add chicken and juices back to the pan. Finally, stir in the maple mustard sauce and mix well to combine. Let warm through and add lemon juice to add a pop of freshness. Enjoy!