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