ROAST: Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a baking sheet with cooking spray. Toss the Brussels sprouts in a bowl with 1 ½ tablespoons of olive oil, ½ teaspoon of kosher salt, and a pinch of black pepper. Spread the sprouts on one side of the baking sheet. Add the cubed sweet potatoes to the same bowl and toss with 1 ½ tablespoons of olive oil, ½ teaspoon of kosher salt, and a pinch of black pepper. Spread them on the other side of the baking sheet and roast in the oven for 12 minutes. Prepare the vinaigrette and the chicken while the veggies are roasting.

TOSS: Remove from the oven and give the individual veggies a good toss. Then drizzle with the maple syrup and balsamic vinegar over the Brussels sprouts and place the tray back in the oven for another 10-12 minutes or until glazed and browned. Allow them to cool for a bit.

VINAIGRETTE: In a small bowl, whisk together the vinegar, honey, dijon, garlic, ½ teaspoon salt, and a pinch of black pepper. Whisk as you pour in the olive oil to emulsify the dressing.

CHICKEN: Season the chicken with blackened seasoning all over. Heat a skillet over medium-high heat. Add a drizzle of oil and cook the chicken for 5-6 minutes per side or until it reaches 160ºF on a meat thermometer. Remove the chicken to a plate, tent loosely with foil, and let the chicken cool slightly before dicing.

ASSEMBLE: Add the kale to individual bowls once the veggies are done. Divide the chicken, sweet potatoes, and Brussels sprouts into each bowl. Then add ¼ cup of wild rice mix, 2 tablespoons goat cheese, ¼ cup pink lady apples, and 1 tablespoon of roasted almonds to each bowl. Drizzle with the prepared balsamic vinaigrette and serve immediately!