Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup uncooked quinoa, rinsed
- 2 cups water or chicken broth
- 2 large sweet potatoes, peeled and cubed
- 4 cups fresh kale, chopped
- 1 large Honeycrisp apple, sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup extra olive oil (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed chicken and sweet potatoes with 3 tablespoons of olive oil, garlic powder, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until the chicken is cooked through and the potatoes are tender.
- While the roasting happens, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and let it sit for a few minutes.
- Place the chopped kale in a large mixing bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 minutes until it becomes soft and dark green. This removes the bitterness and makes it easier to eat.
- In a small jar or bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and the remaining 1/4 cup of olive oil. Season with a pinch of salt and pepper. Shake well to ensure the dressing is fully emulsified.
- Divide the cooked quinoa and massaged kale among four bowls. Top each with a portion of the roasted chicken and sweet potatoes. Add fresh apple slices, dried cranberries, and toasted pecans on top.
- Cook Time: 45 minutes
- Diet: Gluten-Free