Serves: 2 | prep Time 10 minutes | Cook time 35 Minutes
- 1 large sweet potato, scrubbed clean
- 2 small boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1 large bunch kale
- 3/4 cup cooked farro, quinoa, or brown rice
- 1 small apple or pear, cut into skinny pieces
- 2 to 4 tablespoons balsamic vinaigrette
- 2 ounces goat cheese
- 2 tablespoons chopped candied nuts
Preheat oven to 425°F. Cut the sweet potato in half lengthwise, then into 1/4 inch thick half circles. Toss on a parchment-lined baking sheet to coat with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper. Roast for 20 minutes. Stir. Add the chicken breasts to the baking sheet, rub with a bit of oil, season with salt, pepper and garlic powder, return the baking sheet to the oven for 12 to 15 additional minutes, until the chicken is 165°F internally.
Meanwhile, strip the tough ribs out of the kale and thinly slice the leaves. Place the leaves in a large bowl, sprinkle with salt, and use both of your hands to “massage” the kale. It should feel softer, but not wet, when it’s ready. When the chicken is ready, cut it into cubes. Toss it in the kale bowl with the sweet potatoes, farro, and apple. Toss with 2 tablespoons of your favorite store-bought balsamic vinaigrette. Add more if needed to coat everything lightly. Divide between 2 bowls and top with goat cheese and candied nuts.