If you are craving a meal that is bursting with vibrant flavors, textures, and wholesome goodness, look no further than this Chicken Harvest Bowl Recipe. It’s a delightful combination of tender, pan-seared chicken thighs, roasted sweet potatoes, hearty kale, and a medley of fresh and crunchy toppings nestled atop a comforting blend of brown and wild rice. Every ingredient plays a starring role, while the tangy balsamic vinaigrette ties everything together perfectly. This bowl isn’t just a meal; it’s a cozy celebration of harvest-season flavors that feels both nourishing and indulgent.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of this dish. Each component, from the earthy sweet potatoes to the crisp apples, brings its own wonderful texture and burst of flavor that makes the Chicken Harvest Bowl Recipe truly unforgettable.
- Sweet potatoes (1 pound): Halved and sliced for even roasting and a naturally sweet base.
- Olive oil (2 tablespoons): Divided for roasting and grilling, it adds richness and helps develop beautiful caramelization.
- Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors throughout the dish.
- Boneless, skinless chicken thighs (1 1/2 pounds): Perfectly juicy and flavorful when grilled.
- Shredded kale (5 cups): Adds a bright, slightly bitter contrast and vibrant green color.
- Green onions (2, thinly sliced): Provide a mild oniony crunch that livens up the bowl.
- Cooked brown and wild rice (8.8 ounces): A comforting, nutty base that anchors all the ingredients.
- Honeycrisp apple (1 medium, diced): Adds a fresh, sweet crispness to the bowl.
- Shaved Parmesan (1/2 cup): Brings a savory, salty depth that complements the veggies and chicken.
- Roasted, salted almonds (1/2 cup, coarsely chopped): For a satisfying crunch and rich nutty flavor.
- Extra virgin olive oil (1/2 cup): Base of the luscious homemade balsamic vinaigrette.
- Balsamic vinegar (2 1/2 tablespoons): Adds tang and brightness to the dressing.
- Dijon mustard (2 teaspoons): Provides a subtle sharpness to the vinaigrette.
- Honey (1 tablespoon): Balances acidity with a touch of natural sweetness.
- Onion powder (1/4 teaspoon): Enhances the dressing with gentle savory notes.
How to Make Chicken Harvest Bowl Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425 degrees Fahrenheit and preparing a baking sheet with parchment paper. Toss the sweet potato halves with a tablespoon of olive oil, salt, and pepper to taste, ensuring every piece is lightly coated. Roast for about 20 to 25 minutes until they become tender and slightly caramelized around the edges. This roasting step is crucial because it unlocks the natural sweetness and buttery texture that perfectly complement the savory chicken and greens.
Step 2: Grill the Chicken Thighs
While the potatoes are roasting, season your chicken thighs simply with salt and pepper. Heat the remaining tablespoon of olive oil in a cast iron or grill pan over medium-high heat. Place the chicken in the pan in a single layer and grill until the outside is golden brown and the internal temperature reaches 165 degrees Fahrenheit, around 4 to 5 minutes per side. Allow the cooked chicken to cool slightly before dicing, as this ensures it holds its shape and texture within the bowl.
Step 3: Prepare the Kale and Vinaigrette
In a large bowl, combine the shredded kale and sliced green onions. Drizzle half of the balsamic vinaigrette over them, then massage the kale with your hands for 1 to 2 minutes. This massage softens the curly greens, making them more tender and flavorful—an essential step that transforms the kale from tough to totally crave-worthy.
Step 4: Assemble the Chicken Harvest Bowl Recipe
Layer the kale mixture evenly into serving bowls as your flavorful base. Add the roasted sweet potatoes and diced chicken on top, then spoon some of the brown and wild rice alongside. Scatter fresh diced honeycrisp apple for a touch of brightness, followed by a generous sprinkle of shaved Parmesan and chopped roasted almonds for texture and richness. Finish each bowl with a drizzle of the reserved balsamic vinaigrette for a tangy and sweet finish that ties every element harmoniously together.
How to Serve Chicken Harvest Bowl Recipe
Garnishes
To elevate your Chicken Harvest Bowl Recipe even further, consider adding a sprinkle of freshly chopped herbs such as parsley or thyme. Toasted pumpkin seeds or extra shaved Parmesan can add a delightful crunch and richness. A twist of lemon zest over the top brings out bright citrus notes that complement the deep, earthy flavors of the dish.
Side Dishes
This hearty bowl is quite complete on its own but pairs beautifully with light, crisp sides like a mixed greens salad dressed simply with lemon and olive oil or roasted root vegetables. If you want to bring some warmth and comfort, a bowl of garlicky sautéed spinach or steamed green beans can make the meal feel even more nourishing and special.
Creative Ways to Present
Serve the Chicken Harvest Bowl Recipe in beautiful, deep ceramic bowls to showcase the layers of color and texture. For a fun twist, you can turn this into a personalized family-style meal by setting out all the components separately and letting everyone build their own bowl. Alternatively, try layering it in glass jars for an on-the-go lunch that stays fresh and visually appealing.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Chicken Harvest Bowl Recipe should be stored in airtight containers in the refrigerator. Keep the vinaigrette separate to avoid wilting the kale too much. This way, your leftovers will stay fresh for up to 3 days and retain their crisp, vibrant flavors.
Freezing
While the rice and chicken components freeze well, it’s best to avoid freezing the kale or fresh apples as their texture can suffer. Store cooked chicken and rice in freezer-safe containers for up to 2 months. Thaw them overnight in the fridge for easy meal prep whenever you need a quick, wholesome option.
Reheating
Reheat your chicken and rice gently in a microwave or stovetop, adding a splash of water or broth to keep it moist. Add your fresh kale, apples, almonds, and vinaigrette after reheating to keep all the textures fresh and the flavors bright, just like the first time you made it.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, though it’s leaner and may cook a bit faster. Just be careful not to overcook to keep it tender and juicy.
Is it possible to make this dish vegetarian?
You can make a vegetarian version by swapping chicken for roasted chickpeas, tofu, or tempeh. The sweet potatoes, kale, and tangy vinaigrette keep it hearty and satisfying.
Can I prepare parts of this dish in advance?
Yes! You can roast the sweet potatoes and cook the chicken a day ahead, store them separately, and assemble the bowl just before serving to keep everything fresh.
What can I substitute for wild rice?
If wild rice isn’t available, use all brown rice or quinoa for a similar nutty bite and wholesome texture.
How spicy is this dish?
This recipe isn’t spicy at all, making it perfect for all palates. However, you could add a pinch of chili flakes to the vinaigrette if you enjoy a little heat.
Final Thoughts
This Chicken Harvest Bowl Recipe is one of those dishes that feels like a warm hug plated beautifully. It’s vibrant, balanced, and packed with wholesome ingredients that nourish both body and soul. I can’t wait for you to try it and discover how easy it is to create a stunning meal that’s perfect for weeknights or weekend gatherings. Enjoy every bite of this comforting fall-inspired favorite!
Print
Chicken Harvest Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Chicken Harvest Bowl is a hearty and nutritious meal packed with roasted sweet potatoes, tender grilled chicken thighs, shredded kale, cooked brown and wild rice, fresh honeycrisp apple, shaved Parmesan, and crunchy roasted almonds. Tossed in a tangy and slightly sweet balsamic vinaigrette, it offers a perfect balance of flavors and textures, ideal for a wholesome lunch or dinner.
Ingredients
Sweet Potatoes
- 1 pound small sweet potatoes, halved lengthwise and sliced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
Salad Components
- 5 cups lightly packed shredded kale (about 1 bunch)
- 2 green onions, thinly sliced
- 1 (8.8 ounce) package cooked brown and wild rice (such as Minute Brand)
- 1 medium honeycrisp apple, diced
- 1/2 cup shaved Parmesan
- 1/2 cup roasted, salted almonds, coarsely chopped
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper or coat it with nonstick spray to prevent sticking while roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the halved and sliced sweet potatoes on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Gently toss to evenly coat all pieces.
- Roast Sweet Potatoes: Bake in the oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized on the edges.
- Season Chicken: While sweet potatoes roast, season the chicken thighs with salt and freshly ground black pepper on both sides.
- Cook Chicken: Heat the remaining 1 tablespoon olive oil in a cast iron grill pan over medium-high heat. Working in batches to avoid overcrowding, place the chicken thighs in a single layer and grill each side for 4-5 minutes until golden brown and cooked through. The internal temperature should reach 165°F. Allow chicken to cool slightly, then dice into bite-size pieces.
- Massage Kale: In a large bowl, combine the shredded kale and sliced green onions. Drizzle with some of the prepared balsamic vinaigrette. Massage the kale gently for about 1-2 minutes until it starts to soften and wilt. Season with salt and pepper to taste.
- Assemble Bowls: Divide the massaged kale evenly into serving bowls. Top each with roasted sweet potatoes, diced grilled chicken, cooked brown and wild rice, diced honeycrisp apple, shaved Parmesan, and chopped roasted almonds. Drizzle with reserved balsamic vinaigrette to taste.
- Make Balsamic Vinaigrette: In a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and onion powder. Season with salt and pepper to taste. Set aside half for drizzling over the salad and refrigerate the rest for later use.
Notes
- For best results, use a cast iron grill pan to achieve a nice sear on the chicken thighs.
- Massage the kale thoroughly to soften its texture and reduce bitterness.
- You can prepare the balsamic vinaigrette in advance and store it refrigerated for up to one week.
- Substitute the chicken thighs with chicken breasts if preferred; adjust cooking time as needed.
- Using pre-cooked packaged rice saves time; alternatively, cook fresh rice if preferred.
