Ingredients
Scale
- 2 medium boneless, skinless chicken breasts (14 oz)
- 2 medium sweet potatoes, peeled and diced (18 oz)
- 4 cups kale, stems removed, chopped (4.2 oz)
- 1 large apple, cored and thinly sliced
- 3.5 oz goat cheese, crumbled
- 1/3 cup sliced almonds, toasted (1 oz)
- 4 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper; spread on half the sheet.
- Drizzle chicken with 1 tablespoon olive oil, season with salt and pepper, and place on other half of the sheet.
- Roast 25–30 minutes, flipping sweet potatoes halfway, until tender and chicken reaches 165°F; let chicken rest 5 minutes before slicing.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make vinaigrette.
- Massage kale with a drizzle of vinaigrette until slightly softened.
- Assemble bowls with kale, roasted sweet potatoes, sliced chicken, apple, goat cheese, and almonds; drizzle with remaining vinaigrette and serve.
Notes
- Customize with seasonal vegetables.
- Make vegan by using chickpeas instead of chicken and plant-based cheese instead of goat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 75 mg