• Put kale in a large bowl and add oil, lemon juice, and salt. Using your hands, gently massage kale for 1-2 minutes, until it softens and turns a darker green.
• Divide kale between two serving bowls. Divide wild rice into each bowl, too.
• Top the kale and rice with chopped chicken breast, roasted sweet potatoes, chopped apple, and crumbled goat cheese. Sprinkle chopped almonds over the top and drizzle on balsamic vinaigrette.

Roasted Chicken

• In a small bowl, mix together all of the spices from the salt to the black pepper. Add oil and coconut aminos/soy sauce and mix to form a paste.
• Rub the mixture evenly over both sides of the chicken breast. Let rest for at least 30 minutes (you can do this ahead and let it rest overnight in the fridge if you prefer).
• Preheat oven to 400 degrees and place the chicken breast on a parchment paper-lined baking sheet.
• Bake chicken for 25-30 minutes, until internal temperature reaches 165 degrees.
• Let chicken rest for about 5 minutes before chopping into cubes.

Roasted Sweet Potatoes

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Wash potatoes well and, leaving the skin on, slice them into ¼-1/2" rounds. Cut the rounds in half to make half moons.
• In a medium bowl, toss the rounds with oil, salt and pepper. Add maple syrup and toss again.
• Spread the sweet potato slices in a single layer on the baking sheet and bake for 20-25 minutes, flipping halfway through the baking time, until potatoes are tender and slightly caramelized.

Balsamic Vinaigrette

• Add all ingredients to a small mason jar (or bowl).
• Shake jar (or whisk mixture in bowl) until dressing is emulsified.
• Keep in fridge until ready to use.