Ingredients
1/2 cup
Pure J.L. KRAFT Maple & Dijon Dressing & Marinade add more for drizzling
2
chicken breast x 142g
3 cups
cooked quinoa
1
gala apple, sliced
1
large sweet potato, peeled
2 cups
baby kale
3/4 cup
roasted pecans
1/2 cup
dried cranberries
1 tsp
cinnamon
3 tbsp
coconut oil
Instructions
Step 1
Preheat oven to 375°F.
Step 2
Marinate chicken using 1 cup of the Maple & Dijon Dressing & Marinade for 20 minutes.
Step 3
Slice sweet potato into 1-inch cubes, place in a bowl and toss with coconut oil, cinnamon, salt, and pepper. Transfer to a sheet pan and roast for20-30 minutes or until done.
Step 4
Remove chicken breast from marinade, pat dry, and season with salt and pepper. Preheat a skillet to medium with 2 tbsp coconut oil. Sear marinated chicken, flip, and turn down heat to medium low. Cover with a lid and continue to cook until done.
Step 5
Remove cooked sweet potato from oven, place in a bowl with warmed quinoa, apples, roasted pecans, dried cranberries, and baby kale. Top with sliced chicken and drizzle with Maple & Dijon Dressing & Marinade.