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
Urban St. magazine is distributed to residents and visitors of the lakeshore communities of Holland, Zeeland, Grand Haven, Spring Lake, Saugatuck, Douglas, Fennville, Muskegon, Nunica, Port Sheldon and West Olive at numerous pick-up locations including attractions, retailers, restaurants, hotels and salons/spas.