Ingredients:

  • 1.5 lbs (700 g) Sweet Potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 2 large (400 g) Chicken Breasts, skinless and boneless
  • 4 tbsp (60 ml) Olive Oil, divided
  • 1.5 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 6 tbsp (90 ml) Extra Virgin Olive Oil (for Vinaigrette)
  • 3 tbsp (45 ml) Apple Cider Vinegar
  • 1 tbsp (15 ml) Dijon Mustard
  • 1 tbsp (15 ml) Pure Maple Syrup
  • 1 clove Garlic, finely minced
  • 5 oz (140 g) Mixed Greens (baby spinach and rocket/arugula)
  • 1/4 cup (30 g) Red Onion, thinly sliced
  • 1/2 cup (60 g) Pecans, halves or roughly chopped, toasted
  • 2 oz (55 g) Goat Cheese, crumbled (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Prepare a large rimmed baking sheet.
  2. Toss the sweet potato cubes with 2 tbsp of olive oil, 1 tsp of smoked paprika, 1/2 tsp of dried thyme, and a generous pinch of salt and pepper. Spread evenly on one half of the prepared baking sheet.
  3. Rub the chicken breasts with the remaining 2 tbsp of olive oil, 1/2 tsp of smoked paprika, 1/2 tsp of dried thyme, and salt/pepper. Place the seasoned chicken on the other half of the baking sheet.
  4. Roast for 20–25 minutes. The chicken is done when the internal temperature registers 165°F (74°C). The potatoes should be tender and slightly caramelized.
  5. While the components are roasting, lightly toast the pecans in a dry frying pan over medium heat for 3–5 minutes until fragrant. Set aside.
  6. Prepare the Vinaigrette: In a small bowl or jar, combine the 6 tbsp EVOO, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified.
  7. Once cooked, remove the chicken and let it rest for 5–10 minutes before slicing it against the grain into bite-sized cubes or strips. Allow the roasted sweet potatoes to cool slightly (about 10 minutes).
  8. In a large mixing bowl, combine the mixed greens, sliced red onion, and the slightly cooled roasted sweet potatoes. Drizzle about half of the vinaigrette over the vegetables and toss gently to coat.
  9. Add the sliced chicken, toasted pecans, and crumbled goat cheese (if using). Add more dressing as needed, toss lightly one final time, and serve immediately.