Step 1

Marinate your chicken. Add the chicken, coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a large glass baking dish or plastic bag and mix well to combine, making sure the spices evenly coat the chicken. Let marinate for 30 minutes or up to 8 hours. When done marinating, roast in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 35-45 minutes until cooked through.

Step 2

Roast your veggies. Add diced sweet potatoes and brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the oven, along with your chicken, for 35-45 minutes under tender.

Step 3

Make your rice. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.

Step 4

While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon of water to a small jar. I find using an immersion blender works best to make sure it's thoroughly combined, but you can just mix it with a fork. Add more water if you want a thinner consistency.

Step 5

Prep the remaining ingredients. When the rice and veggies are almost done, dice the apple, crumble the goat cheese, and roughly chop the pecans.

Step 6

Assemble your bowls. Evenly divide the greens, rice, chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing and enjoy!