A colorful bowl blending roasted sweet potatoes, chicken, kale, apples, almonds, and creamy goat cheese with tangy dressing.
# What You'll Need:
→ Protein
01 - 2 medium boneless, skinless chicken breasts (about 14 oz)
→ Vegetables
02 - 2 medium sweet potatoes, peeled and diced (about 18 oz)
03 - 4 cups kale, stems removed, chopped (about 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 (about 1 oz), toasted
→ Dressing
07 - 4 tbsp balsamic vinegar
08 - 2 tbsp extra virgin olive oil
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper to taste
→ For Roasting
12 - 2 tbsp olive oil
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.
03 - Drizzle chicken breasts with 1 tbsp olive oil, season with salt and pepper, and place on the other half of the baking sheet.
04 - Roast for 25–30 minutes, flipping sweet potatoes halfway, until potatoes are tender and chicken reaches internal temperature of 165°F. Allow chicken to rest 5 minutes, then slice.
05 - Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened, approximately 1 minute.
07 - Divide kale among 4 bowls. Top with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette before serving.
