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Preheat oven to 425F.
Line a baking sheet with parchment paper.
Dice the sweet potatoes and drizzle oil and salt onto the chicken breast.
Place both the chicken and potatoes on the baking sheet and bake for 25-30 minutes or until the chicken is cooked through and the potatoes are golden brown.
While the chicken and potatoes are baking, add rice and water to a saucepan.
Bring to a simmer and cover.
Cook for about 8-10 minutes.
Next, dice up the apple, almonds, and kale.
Massage the kale in 1 tbsp of oil.
To make the dressing, whisk together the olive oil, balsamic glaze, lemon juice, and salt.
Once everything is prepared, grab a bowl and assemble all the ingredients.
Don’t forget to top with crumbled goat cheese.