Chicken Harvest Bowl

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1½ lb sweet potatoes
• 1 lb Brussels sprouts
• 1 apple
• ½ red onion
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme (optional)
• ¼ cup pecans, chopped (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Dice sweet potatoes into 1-inch cubes. Halve Brussels sprouts. Slice red onion into thin wedges. Toss sweet potatoes, Brussels sprouts, and red onion with 1 tablespoon olive oil, salt, pepper, and optional thyme on the prepared baking sheet. Roast for 15 minutes.
3. While vegetables roast, cut chicken breasts into 1-inch cubes. After 15 minutes, add chicken to the baking sheet with the vegetables. Continue roasting for another 15-20 minutes, or until chicken is cooked through and vegetables are tender.
4. Meanwhile, core and dice the apple. In a small bowl, whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, and optional maple syrup to make the vinaigrette.
5. Remove baking sheet from the oven. Add the diced apple to the roasted chicken and vegetables. Pour the vinaigrette over everything and toss gently to combine.
6. Divide the mixture into four bowls. Garnish with optional chopped pecans before serving.