Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup uncooked quinoa, rinsed
- 2 cups water or chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh kale, chopped and massaged
- 1 large Honeycrisp apple, sliced or cubed
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup crumbled goat cheese or feta (optional)
- For the dressing: 3 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup
Instructions
- Step 1: Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with one tablespoon of olive oil, salt, pepper, and dried thyme on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until tender and slightly browned at the edges.
- Step 2: Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with water or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Step 3: Prepare the Chicken: While the vegetables roast, season the chicken breasts with salt and pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes before slicing into bite-sized pieces.
- Step 4: Whisk the Dressing: In a small bowl or mason jar, combine the apple cider vinegar, olive oil, Dijon mustard, and maple syrup. Whisk or shake vigorously until the dressing is emulsified and smooth. Adjust seasoning to your preference.
- Step 5: Assemble the Bowls: Divide the cooked quinoa among four bowls. Add a layer of massaged kale, followed by the roasted sweet potatoes and sliced chicken. Top with fresh apple slices, dried cranberries, toasted pecans, and crumbled cheese if using. Drizzle the apple cider vinaigrette over each bowl just before serving.
- Cook Time: 40 minutes
- Diet: Gluten-Free