MEAL PREP: COPYCAT SWEETGREEN HARVEST BOWL

INGREDIENTS

• 3 chicken breasts or thighs

• 1/4 olive oil

• juice of half a lemon

• 2 cloves of garlic minced

• salt and pepper

• 1 cup of wild rice, rinsed and drained

• 1 large sweet potato, chopped into small 1/4 cubes

• 1 large honey crisp apple

• 1 head of curly kale

• 1/2 cup of crumbled goat cheese

• 1/2 cup of silvered almonds

• Maple Balsamic Dressing (Recipe HERE)

DIRECTIONS

• Start by preparing your wild rice by following the package instructions.

• Add your chicken to a large bowl with olive oil, garlic, lemon, salt, and LOTS of pepper. Give it a good mix and set it in the fridge.

• Cube your sweet potatoes and toss them in a little olive with salt and pepper. Air fry at 400 for 15 minutes until crispy and tender. Chop your apple into small 1/2 inch pieces and coat in lemon juice (this will prevent them from browning in the fridge)

• Remove the leaves from the stem of the kale. Chop the kale into super small pieces and add to a large bowl. drizzle with 1 tbsp of olive oil and a sprinkle of salt. Get in there with your hands are start massaging the kale for 1 minute. This will help break down the kale and give it a better texture.

• Cook your chicken until the temperature reaches 165 or is no longer pink in the middle.

• Assemble your salad jars by evenly distributing all your ingredients!