Minutes Prep time: 10
Minutes Total time: 40
Servings: 2
Difficulty: easy
1 small sweet potato, peeled, diced
1 boneless skinless chicken breasts
PAM® Avocado Oil Cooking Spray
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups fresh baby kale
1 cup cooked wild rice
1 medium apple, diced
2 tablespoons toasted sliced almonds
2 tablespoons soft goat cheese, divided
1/4 cup Wish-Bone® Sweet & Spicy French Dressing
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 82 g | 27% |
| Cholesterol | 52 mg | 17% |
| Total Fat | 23 g | 35% |
| Iron | 3 mg | 18% |
| Calories | 650 kcal | 33% |
| Sodium | 900 mg | 37% |
| Protein | 32 g | 64% |
| Saturated Fat | 5 g | 23% |
| Sugars | 18 g | 2% |
| Vitamin C | 12 mg | 19% |
Preheat oven to 350°F. Place diced sweet potatoes in a bowl, spray with cooking spray. Sprinkle with half of the salt and pepper, toss to coat evenly.
Evenly coat chicken breast with avocado oil spray and the rest of the salt and pepper. Place chicken and diced sweet potatoes on a baking sheet and cook for 25 minutes, or until chicken is cooked through (165°F).
Chop chicken into bite-sized pieces. Build the bowl with kale, rice, chicken, sweet potatoes, apple, almonds, and goat cheese. Drizzle bowls with dressing, toss and enjoy!
Chicken and Wild Rice Harvest Bowl
