Ingredients

• 3 tbsp. olive oil
• 3 certified-humane skinless chicken breasts
• 1 tsp. all-purpose or garlic seasoning
• Salt and pepper to taste (for chicken)
• 1 sweet potato, peeled and cubed 
• Pinch of sea salt (for sweet potatoes)
• 1 bushel of lacinato kale
• 1 cup frozen corn, thawed
• 1 cup riced broccoli, stems and all
• 1 cup shredded beets
• 1 cup shredded carrots

Preparation

Coat a cast-iron pan or skillet with 2 tbsp. olive oil. Pat the chicken breasts dry and sprinkle with seasoning and salt and pepper. Add to cool pan (this always gives a crisper chicken). Turn pan to medium-high heat and cook for 4-5 minutes on each side. Transfer to a plate and allow to cool before cubing

Preheat oven to 400 degrees Fahrenheit (conventional bake preferable). Toss cubed sweet potato with 1 tbsp. olive oil and spread onto parchment-lined baking sheet. Bake for 20 minutes. Sprinkle with sea salt after removing from oven and allow to cool.

Arrange chicken, sweet potatoes, kale, corn, riced broccoli, shredded beets, and carrots in a bowl and drizzle with basil vinaigrette. 

Basil Vinaigrette Ingredients

• 4 packed cups of basil
• 1 small shallot
• 1 garlic clove
• 1 tsp. honey
• 2 tbsp. lemon juice (1/2 a lemon)
• 1/4 cup white balsamic vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup olive oil

Preparation

Using a high-speed blender, add all ingredients except olive oil and pulse to combine. While blender runs at medium speed, gradually add in olive oil to emulsify. Blend until thick and creamy.