Vegetables

• 1 pound small sweet potatoes, halved lengthwise and sliced
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper to taste

Protein

• 1 ½ pounds boneless, skinless chicken thighs

Greens and toppings

• 5 cups lightly packed shredded kale
• 2 green onions thinly sliced
• 1 package cooked brown and wild rice (8.8 oz)
• 1 medium honeycrisp apple, diced
• ½ cup shaved Parmesan
• ½ cup roasted, salted almonds, coarsely chopped

Balsamic Vinaigrette

• ½ cup extra virgin olive oil
• 2 ½ tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• ¼ teaspoon onion powder

Instructions