Preheat the oven to 400 degrees Fahrenheit.
Combine all ingredients for the Chicken Marinade.
½ cup olive oil, 1 Tbsp lemon juice, 2 Tbsp Dijon mustard, ¼ cup balsamic vinegar, 3 cloves garlic, 1 tsp salt, ½ tsp pepper
Add chicken and marinate for at least 30 minutes.
2 lbs boneless skinless chicken breasts
While the chicken is marinating, cook the quinoa according to the package directions and set aside.
Drizzle the sweet potatoes with olive oil and season with salt and pepper.
3 sweet potatoes
After the chicken has marinated, place it on one side of the sheet pan and the sweet potatoes on the other side.
Bake for 25-30 minutes (or until chicken is no longer pink).
While the chicken and potatoes are roasting, combine all ingredients for the vinaigrette.
¼ cup apple cider vinegar, ¼ cup olive oil, ¼ cup Dijon mustard, ¼ cup honey, 1 Tbsp lemon juice, salt and pepper
Once cooked, let the chicken cool and then cube it.
Assemble your salad with the chicken, sweet potatoes, quinoa and pecans. Top with the vinaigrette and enjoy!
lettuce, 1 cup pecans