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First, roast the chicken—place 3 chicken breasts on a parchment paper lined baking sheet. Coat in olive oil and a sprinkle of salt. Bake on 425F for 30 mins, or until fully cooked.
Then, dice up a large sweet potato. Transfer to a parchment lined baking sheet and toss in olive oil and a sprinkle of salt. Bake on 425F for 25–30 mins, or until golden.
Next, add 1 cup of wild rice, and 2 cups of water to a saucepan. Bring to a simmer on high heat. Once simmering, turn to low and cover until water is completely gone and rice is cooked (about 8-10 mins).
Dice up a large apple, ¼ cup of almonds, and about 3 cups of kale. Massage the kale in 1 tbsp of olive oil. Set aside.
Whisk together the dressing—3 tbsp olive oil, 1 tbsp of balsamic vinegar, ¼ tsp Dijon mustard, 1 tbsp maple syrup, and ¼ tsp salt.
Once everything is ready, assemble your bowl! Start with a base of kale and layer everything on top with 1-2 tbsp crumbled goat cheese.