This simple, healthy meal is great for a cold night!
1/4 cup Apple cider
1/4 cup Apple cider vinegar
1/3 cup EVOO
2 tablespoons Dijon mustard
1 teaspoon agave or honey
Freshly ground salt and pepper to taste
For the bowls:
1 lb. Brussels sprouts trimmed and halved
2 sweet potatoes pealed and cubed
Salt and pepper
2 chicken breasts
2 cups kale trimmed
1/2 cup sliced almonds
3 cups cooked brown rice
How to make them:
Preheat the oven to 425. Put the Brussels sprouts and sweet potatoes on a parchment lined baking sheet. Drizzle with olive oil and salt and pepper the sprouts to taste.
Bake for 30 minutes.
Cook the chicken in a skillet with 2 cups of apple cider until cooked through.
To make the vinaigrette, combine all vinaigrette ingredients and mix well.
In a large bowl mix together the vinaigrette, kale and almonds.
To assemble to bowls:
Layer brown rice, roasted veggies, 1 cup of the kale salad and top with chicken.