Autumn Harvest Paleo Bowl

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 3 medium sweet potatoes, peeled and cubed
• 1 lb brussels sprouts, trimmed and halved
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups baby spinach

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potatoes and brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.