Nourishing bowl with roasted chicken, sweet potatoes, apples, kale, goat cheese, almonds, and balsamic vinaigrette.
# What You Need:
→ Protein
01 - 2 medium boneless, skinless chicken breasts (approximately 14 oz)
→ Vegetables
02 - 2 medium sweet potatoes, peeled and diced (approximately 1 lb 2 oz)
03 - 4 cups kale, stems removed, chopped (approximately 4 oz)
04 - 1 large apple, cored and thinly sliced
→ Dairy
05 - 3.5 oz goat cheese, crumbled
→ Nuts
06 - 1/3 cup sliced almonds, toasted (approximately 1 oz)
→ Dressing
07 - 4 tablespoons balsamic vinegar
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper to taste
→ For Roasting
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - Salt and pepper to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the prepared baking sheet.
03 - Drizzle chicken breasts with 1 tablespoon olive oil, season with salt and pepper, and place on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, flipping sweet potatoes halfway through, until potatoes are tender and chicken reaches an internal temperature of 165°F. Allow chicken to rest for 5 minutes, then slice.
05 - Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened, approximately 1 minute.
07 - Divide softened kale among 4 serving bowls. Top each with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette and serve immediately.
