Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs), cubed
- 1 cup uncooked quinoa, rinsed
- 2 cups chicken bone broth (for cooking quinoa)
- 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
- 4 cups chopped kale, stems removed
- 1 large Honeycrisp apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 oz goat cheese, crumbled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- For the Dressing: 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1/4 cup extra virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C). On a large sheet pan, toss the cubed chicken and diced sweet potatoes with two tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer to ensure even browning. Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and slightly caramelized at the edges.
- While the oven does the work, bring the chicken bone broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. While the quinoa cooks, place the chopped kale in a large bowl and massage it with a tiny bit of olive oil or dressing for one minute to soften the texture.
- In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and olive oil until emulsified. Divide the cooked quinoa among four bowls. Top each with a generous portion of roasted chicken and sweet potatoes. Layer on the massaged kale, sliced apples, dried cranberries, and toasted pecans. Sprinkle with crumbled goat cheese and drizzle the balsamic dressing over the top just before serving.
- Cook Time: 45 minutes