Nutrition

Ingredients

• 1 pound small sweet potatoes (halved lengthwise and sliced)
• 2 tablespoons olive oil (divided)
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 pounds boneless, skinless chicken thighs
• 5 cups lightly packed shredded kale (about 1 bunch)
• 2 green onions (thinly sliced)
• 1 (8.8 ounce) package cooked brown and wild rice (such as Minute Brand)
• 1 medium honeycrisp apple (diced)
• 1/2 cup shaved Parmesan
• 1/2 cup roasted, salted almonds (coarsely chopped)
• 1/2 cup extra virgin olive oil
• 2 1/2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper (to taste)

Instructions

1. 1 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.
2. 2 Place sweet potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil; season with salt and pepper, to taste. Gently toss to combine.
3. 3 Place into oven and bake for 20-25 minutes, or until tender.
4. 4 Season chicken with salt and pepper, to taste.
5. 5 Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
6. 6 In a large bowl, combine kale and green onions; drizzle with remaining dressing. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.
7. 7 Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.
8. 8 In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside half of the vinaigrette and place in the fridge.

Original Source

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