1/4 cup Trader Joes dried cranberries (or any no sugar added version)
Preheat oven to 425. On a large, parchment-lined baking sheet, mix broccoli, sweet potato, and red onion with 1 tbsp olive oil. Season with pepper and thyme. Bake for 25-30 minutes until vegetables are tender.
Meanwhile, make the vinaigrette. In a large bowl, whisk vinegar, olive oil, greek yogurt, dijon mustard, and sugar free maple syrup until smooth and combined. Season with pepper.
Assemble bowls: top 1/2 cup of rice with 1 cup of roasted vegetables, and 1 cup of chicken. Add cranberries and sunflower seeds to each bowl. Top with a drizzle of dressing, a bit of goat cheese, and serve.