Skylar’s Culinary Adventure

This simple, healthy meal is great for a cold night!

Ingredients:

Vinaigrette

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

EVOO

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.

Enjoy ❤️