Ingredients
Oven Roast
- Boneless skinless chicken thighs (~ 3 lbs)
- 2 medium sweet potatoes, about 1 1/2 pounds
- 1 pinch Kosher salt and freshly ground black pepper, to taste
- 1 16-oz. can of chickpeas, rinsed and drained
- 1 red onion, cut into 1/4-inch thick slices
- 1/3 cup sliced almonds
- 1 bunch of kale (Tuscan or curly), stems discarded, leaves sliced into 1/2-inch ribbons (about 8 cups in total)
Toppings for when Finished
- 1/4 cup crumbled aged cheddar
- 1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices
lemon-balsamic vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice from 1 large lemon (reserving extra juice)
- 1 teaspoon dijon mustard
- 6 tablespoons extra-virgin olive oil
- 1 pinch sugar (optional)
Instructions
- Cook oven roast ingredients in over at 425 F
- Mix lemon-balsamic vinaigrette dressing and serve with food
- Include toppings at the table