Step 1

Heat your oven to 400 degrees. Peel and dice the sweet potatoes. Then place in a bowl, add 2 tablespoons olive oil and a generous amount of salt and pepper. Toss ingredients together. Then spread the sweet potatoes out on a parchment-lined baking sheet. Bake for 40 minutes, until soft and lightly browned. Stir the potatoes after 20 minutes to make sure they cook evenly.

Step 2

Meanwhile, prepare the chicken. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium high heat. Add the chicken and the balsamic vinegar. Cook for about 4 minutes per side, until browned. Then cover the skillet and reduce heat to low. Cook chicken for another 10 minutes, or until no longer pink in the center.

Step 3

Spread the pine nuts out on a baking sheet. Bake in the oven with the sweet potato for 2-3 minutes, until the pine nuts are slightly browned.

Step 4

Assemble the salads. Spread a big handful of baby spinach out on a place. Then add a chicken breast, a scoop of roasted sweet potatoes, and some goat cheese, dried cranberries, and pine nuts. Finally, drizzle the excess olive oil and balsamic from the skillet over the salad.