Nourishing autumn bowl with roasted chicken, sweet potatoes, apples, kale, almonds, and goat cheese in balsamic vinaigrette.
# What You'll Need:
→ Protein
01 - 2 medium boneless, skinless chicken breasts, approximately 14 ounces
→ Vegetables
02 - 2 medium sweet potatoes, peeled and diced, approximately 18 ounces
03 - 4 cups kale, stems removed, chopped, approximately 4.2 ounces
04 - 1 large apple, cored and thinly sliced
→ Dairy
05 - 3.5 ounces goat cheese, crumbled
→ Nuts
06 - 1/3 cup sliced almonds, toasted, approximately 1.1 ounces
→ 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 Steps:
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 internal temperature of 165°F. Allow chicken to rest for 5 minutes, then slice into bite-sized pieces.
05 - While proteins roast, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.
06 - Transfer chopped kale to a large bowl and massage gently with a drizzle of vinaigrette until slightly softened, approximately 1 minute.
07 - Divide massaged kale evenly among 4 serving bowls. Layer with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette before serving.
