Ingredients
Scale
- 1 pound boneless skinless chicken breast, cubed, 454 g
- 1 medium sweet potato, peeled and diced, about 2 cups
- 1 small red onion, chopped
- 5 ounces fresh baby spinach, about 140 g
- 1 medium Honeycrisp or Fuji apple, diced
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- 2 teaspoons avocado or olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F or 190°C.
- Toss the sweet potato and onion with 1 teaspoon oil, ¼ teaspoon salt, and ¼ teaspoon black pepper on a large baking sheet; roast for 15–18 minutes until tender and lightly browned.
- Heat the remaining 1 teaspoon oil in a large skillet over medium heat and cook the chicken for 3–4 minutes per side, until it reaches an internal temperature of 165°F or 74°C.
- In a small bowl, whisk together the Greek yogurt, extra-virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Divide the baby spinach among four bowls.
- Add the roasted sweet potatoes and onion, chicken, diced apple, dried cranberries, and chopped pecans or walnuts to each bowl.
- Drizzle with the maple-Dijon dressing and serve.
Notes
Honeycrisp, Fuji, or another crisp apple works well. Greek yogurt keeps the dressing creamy and lighter. Toast the pecans or walnuts for extra flavor and crunch. Add cooked quinoa or brown rice for a more filling grain bowl. Pre-cooked grilled chicken can be used for a faster version. Keep apple pieces small so every serving gets a balanced bite.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch, Dinner
- Cuisine: American
Nutrition
- Calories: Approximately 440–470 kcal per serving