Preheat the oven to 400?F and line a baking sheet with parchment paper.

Arrange the sweet potatoes on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss until well-coated and spread into an even layer.

Roast the sweet potatoes until tender and golden brown on the edges, about 25 minutes.

Place chicken breasts on a cutting board and cover with parchment paper. Pound the chicken until it is a uniform ?-inch thickness.

Season the chicken on both sides with salt, pepper, and cajun seasoning.

Add oil to a large, tall-sided skillet and heat until hot but not smoking. Add the chicken and sear until golden brown on both sides and cooked through, about 3 to 4 minutes per side.

Transfer the chicken to a cutting board and allow to rest while assembling the bowls.

In a large bowl, pour in ? cup of Apple Cider Vinaigrette. When there are 10 minutes left on sweet potato cooking time, add the kale and toss until well-coated in the dressing.

Divide the kale among 4 shallow bowls.

Slice the chicken and divide evenly in each bowl, along with the apple, wild rice, and roasted sweet potatoes.

Top with goat cheese crumbles and pistachios. Finish with a drizzle of Apple Cider Vinaigrette and serve immediately.