Use your judgement with the veggie amounts. I roast enough for each bowl plus a little extra for lunch the next day. your week off to a healthy start with this hearty and healthy bowl of goodness!
Cauliflower, cut into florets
4 carrots, cut into 1" pieces
Red onion, quartered
Plum tomatoes, quartered
Salt + pepper, to taste
2 boneless, skinless chicken breasts
1/8 cup extra virgin olive oil
2 Tbsp. dijon mustard
1 garlic clove, crushed
Salt + pepper
Kale, washed and torn
1/4 cup panko, toasted
Mix olive oil, mustard, garlic, salt and pepper in a small bowl. Transfer to a large ziploc bag with the chicken breast. Marinate for at least 4 hours or overnight.
Preheat oven to 400 degrees. Line a baking sheet or roasting pan with parchment paper.
Toss vegetables in a bowl with olive oil, balsamic vinegar and light salt and pepper to season. Spread evenly on baking sheet or roasting pan and roast for 35-40 minutes.
While the vegetables cook, grill the chicken either outside, or indoors on a grill pan. The chicken should be 170 degrees in the center at the thickest part.
To toast panko, spread evenly on a small skillet on medium heat, and drizzle with a little olive oil. Toss frequently, for 5-7 minutes, until panko is toasted.
Once vegetables are done, prep your bowls! Layer kale, vegetables and top with sliced chicken breast. Finish with a sprinkle of toasted panko.
If you want more of a dressing to finish off your kale, try using this Raw Tuscan Kale Salad with Pecorino as the your kale base.