Ingredients:

  • 1 lb sweet potatoes, cubed small
  • 2 cups brussels sprouts, halved
  • 2 medium carrots, sliced into coins
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 oz chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup wild rice blend
  • 2 cups chicken or vegetable broth
  • 1 pinch salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 425°F (218°C). Chop sweet potatoes, brussels sprouts, and carrots into uniform sizes.
  2. Toss the cubed vegetables and chicken breast on a large rimmed baking sheet with avocado oil, olive oil, salt, pepper, garlic powder, and smoked paprika. Spread in a single layer.
  3. Roast for 20–25 minutes, tossing halfway through, until chicken is opaque and vegetables are caramelized and mahogany-colored.
  4. While roasting, combine wild rice blend and broth in a medium saucepan. Bring to a boil, then reduce to a low simmer.
  5. Cover and cook rice for 20–30 minutes. Remove from heat and let sit, covered, for 5 minutes to steam.
  6. Whisk together extra virgin olive oil, apple cider vinegar, maple syrup, dijon mustard, and lemon juice in a small bowl or jar.
  7. Divide fluffy rice between two bowls, top with the roasted chicken and vegetable mixture, and drizzle with the maple dressing.