Description
A vibrant bowl featuring juicy chicken, caramelized sweet potatoes, crisp kale, and creamy goat cheese, perfectly balanced with balsamic vinaigrette.
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
- Prepare your baking station: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season the sweet potatoes: Toss diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly over half of the prepared baking sheet.
- Prepare the chicken: Drizzle chicken breasts with 1 tablespoon of olive oil. Season generously with salt and pepper and arrange alongside the sweet potatoes.
- Roast proteins and vegetables: Place the baking sheet in the oven and roast for 25 to 30 minutes. Flip the sweet potatoes halfway through. The chicken should reach an internal temperature of 165°F (75°C) and the sweet potatoes should be fork-tender.
- Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, remaining olive oil, Dijon mustard, honey, salt, and pepper until fully emulsified and creamy.
- Massage the kale: In a large bowl, add the chopped kale and drizzle with a bit of the vinaigrette. Massage gently for about a minute.
- Assemble the bowls: Divide the dressed kale among four bowls. Top each with roasted sweet potatoes, sliced chicken, crisp apple slices, crumbled goat cheese, and toasted almonds.
- Finish and serve: Drizzle each bowl with the remaining balsamic vinaigrette and serve immediately.
Notes
Make-ahead: Roasted sweet potatoes and chicken can be prepared a day in advance. Storage: Leftovers can be stored in airtight containers for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg