Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.

• 4 chicken thighs boneless, skinless
• 1 tablespoon rosemary fresh, minced
• 1 tablespoon sage fresh, minced
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• salt and pepper to taste

• 1 large sweet potato
• 2-3 tablespoons olive oil
• 1 tablespoon arrowroot flour
• 1 tablespoon rosemary fresh, minced
• 1 teaspoon himalayan pink salt
• 1/2 teaspoon red pepper flakes

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons maple syrup or date sauce for whole30
• 1 teaspoon stone ground brown mustard
• 1/4 teaspoon himalayan pink salt
• 1/4 teaspoon red pepper flakes optional

• 4-6 cups spring mix baby greens
• 4-6 cups baby arugula
• 1 cup raspberries fresh
• 1 cup pomegranate seeds
• 1/2 cup walnuts raw or toasted
• 1/4 cup pumpkin seeds raw or toasted
• 1 avocado

• 4 chicken thighs boneless, skinless
• 1 tablespoon rosemary fresh, minced
• 1 tablespoon sage fresh, minced
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• salt and pepper to taste

• 1 large sweet potato
• 2-3 tablespoons olive oil
• 1 tablespoon arrowroot flour
• 1 tablespoon rosemary fresh, minced
• 1 teaspoon himalayan pink salt
• 1/2 teaspoon red pepper flakes

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons maple syrup or date sauce for whole30
• 1 teaspoon stone ground brown mustard
• 1/4 teaspoon himalayan pink salt
• 1/4 teaspoon red pepper flakes optional

• 4-6 cups spring mix baby greens
• 4-6 cups baby arugula
• 1 cup raspberries fresh
• 1 cup pomegranate seeds
• 1/2 cup walnuts raw or toasted
• 1/4 cup pumpkin seeds raw or toasted
• 1 avocado

1. Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
2. Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
3. In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
4. In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.