Fall harvest grain bowls

All you need:

2 sweet potatoes, peeled and diced

1 pound boneless, skinless organic chicken breast

2 tablespoons olive oil, divided

Salt and freshly ground black pepper

2 cups cooked wild rice

2 cups cooked quinoa

1 bunch lacinato kale, stemmed and sliced

½ cup roasted pecan halves

½ cup roasted walnut halves

½ cup dried cranberries

½ cup crumbled feta cheese

1 Honeycrisp apple, diced

Dressing:

¼ cup olive oil

¼ cup balsamic vinegar

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

Pinch cinnamon

Pinch salt

Freshly ground black pepper, to taste

All you do:

Preheat oven to 425 F. Place sweet potato cubes on a baking sheet and drizzle with 1 tablespoon olive oil; season with salt and pepper and roast for 25 minutes.

Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season chicken on both sides with salt and pepper and pan-sear for 2 minutes per side; transfer skillet to the oven (the same oven as the sweet potatoes) and bake for 15 minutes longer. Once out of the oven, allow the chicken to rest for 5 minutes before dicing. Place grains into each serving bowl and top with roasted sweet potato, chicken, kale, pecans, walnuts, cranberries, feta and apple. In a small bowl, combine vinaigrette ingredients. Drizzle vinaigrette over each bowl and serve. Serves 4

By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC