Description
A nourishing and comforting bowl featuring roasted sweet potatoes, kale, juicy chicken, and a tangy balsamic vinaigrette, perfect for celebrating autumn’s bounty.
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 your oven to 425°F. Line a large baking sheet with parchment paper.
- Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.
- Arrange the seasoned sweet potatoes on half of the prepared baking sheet.
- Drizzle the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper, then place on the other half of the baking sheet.
- Roast for 25 to 30 minutes until sweet potatoes are tender and chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before slicing.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
- Add chopped kale to a large bowl and drizzle with some vinaigrette, massaging the kale to soften it.
- Divide the dressed kale among four bowls, layering with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
- Drizzle remaining vinaigrette over the top of each bowl and serve immediately.
Notes
Make-ahead tips: Roast sweet potatoes and chicken in advance, store them in the fridge for easy meal prep throughout the week. For a vegetarian option, substitute chicken with tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg