If you’re on the hunt for a meal that’s both comforting and vibrant, the Chicken Harvest Bowl Recipe is a total game-changer. This dish brings together tender, juicy chicken thighs, roasted sweet potatoes, crisp kale, and a medley of wholesome ingredients like apples and almonds, all tossed in a luscious balsamic vinaigrette that ties everything together beautifully. Perfect for a cozy dinner or a nourishing lunch, this recipe offers a wonderful balance of textures and flavors that feel like a warm hug on a plate.
Ingredients You’ll Need
This Chicken Harvest Bowl Recipe requires simple, fresh ingredients that come together effortlessly to create a meal bursting with color and taste. Each component plays a crucial role, whether it’s the sweetness of the roasted potatoes or the crunch of the almonds adding depth and interest.
- 1 pound small sweet potatoes: Halved and sliced for roasting, they add a natural sweetness and soft texture.
- 2 tablespoons olive oil (divided): Used for roasting and sautéing, essential for flavor and moisture.
- Kosher salt and freshly ground black pepper: Basic seasonings that enhance every ingredient.
- 1 1/2 pounds boneless, skinless chicken thighs: Juicy and flavorful, perfect for grilling and chopping into bite-sized pieces.
- 5 cups lightly packed shredded kale: Adds a fresh, earthy green layer and plenty of nutrients.
- 2 green onions (thinly sliced): Introduce a gentle sharpness and bright color contrast.
- 1 (8.8 ounce) package cooked brown and wild rice: Provides a hearty, chewy base to the bowl.
- 1 medium honeycrisp apple (diced): Adds crispness with a balanced, slightly tart sweetness.
- 1/2 cup shaved Parmesan: Adds a savory, nutty richness.
- 1/2 cup roasted, salted almonds (coarsely chopped): Offers a satisfying crunch and a salty kick.
- 1/2 cup extra virgin olive oil: Base for the balsamic vinaigrette, bringing smoothness and richness.
- 2 1/2 tablespoons balsamic vinegar: Gives the dressing a tangy, sweet depth.
- 2 teaspoons Dijon mustard: Adds a subtle heat and complexity to the vinaigrette.
- 1 tablespoon honey: Sweetens the dressing naturally.
- 1/4 teaspoon onion powder: Rounds out the vinaigrette’s flavor.
How to Make Chicken Harvest Bowl Recipe
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray it with nonstick oil. Toss the sliced sweet potatoes with a tablespoon of olive oil, salt, and freshly ground black pepper, ensuring each piece is nicely coated. Spread them out evenly on the baking sheet. Pop them into the oven and roast for about 20 to 25 minutes, or until they’re tender and have those beautiful caramelized edges. This step brings out a lovely natural sweetness that plays so well with the savory elements.
Step 2: Cook the Chicken
While the sweet potatoes are roasting, season your chicken thighs well with kosher salt and black pepper. Heat the remaining tablespoon of olive oil in a cast iron grill pan or a heavy skillet over medium-high heat. Cook the chicken in a single layer, working in batches if needed, until each side is golden brown and the internal temperature hits 165 degrees Fahrenheit. This usually takes about 4 to 5 minutes per side. Once done, allow the chicken to rest and cool a bit before dicing it into bite-sized pieces that’ll be perfect for spooning into your bowls.
Step 3: Massage the Kale
In a large mixing bowl, toss together the shredded kale and thinly sliced green onions. Drizzle with half of the balsamic vinaigrette you’ll prepare shortly, then use your hands to massage the leaves until they soften and wilt slightly—this usually takes 1 to 2 minutes. Massaging kale is the secret to turning this hearty green from tough to tender, ensuring it’s easy to eat and deliciously flavorful. Don’t forget to season this mix with a pinch of salt and pepper too!
Step 4: Prepare the Balsamic Vinaigrette
Whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and onion powder in a medium bowl. Season with salt and pepper to taste. This simple salad dressing is a beautiful blend of sweet, tangy, and savory notes that really brings the entire bowl to life. Set aside half of the vinaigrette for drizzling over the finished bowls.
Step 5: Assemble the Bowl
Divide the dressed kale mixture evenly into four bowls. On top, layer the roasted sweet potatoes, diced chicken, and cooked brown and wild rice. Scatter the diced honeycrisp apple for freshness, then sprinkle with shaved Parmesan and chopped roasted almonds for texture and a delicious salty crunch. Finally, drizzle with the reserved balsamic vinaigrette. Each bite delivers a perfect balance of flavors and textures that will have you hooked.
How to Serve Chicken Harvest Bowl Recipe
Garnishes
For an extra pop of flavor and color, try garnishing your Chicken Harvest Bowl with fresh herbs like chopped parsley or thyme. A few red pepper flakes scattered on top can add a subtle heat that complements the sweet potatoes beautifully. Even a light sprinkle of toasted sesame seeds or pumpkin seeds can brighten up the bowl and add an unexpected crunch.
Side Dishes
This dish stands strong on its own, but if you’re looking to go all out, a simple side salad with lemon vinaigrette or a warm cup of seasoned vegetable soup pairs perfectly. Light, refreshing sides balance the hearty, savory elements of the bowl without overwhelming your palate or stealing the spotlight.
Creative Ways to Present
If you want to impress guests or simply elevate your meal, serve the Chicken Harvest Bowl Recipe in individual mason jars or shallow bowls that showcase the vibrant layers. Layer ingredients by color for a beautiful presentation. You can also serve it family-style on a large platter so everyone can customize their portions and toppings, which makes the meal feel interactive and fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover components in airtight containers. The roasted sweet potatoes, cooked chicken, rice, and kale salad can all be stored separately in the fridge for up to 3 days. Keeping ingredients separate helps maintain their individual textures and flavors, ensuring your next meal is just as delightful as the first.
Freezing
If you want to prep in advance, you can freeze the cooked chicken and roasted sweet potatoes in freezer-safe containers for up to 2 months. However, kale and apples are best fresh, so add those just before serving. When freezing, make sure to label your containers with dates and contents so you stay organized.
Reheating
To reheat, warm the chicken and sweet potatoes gently in the oven or microwave until heated through, taking care not to overcook. The rice can also be reheated with a splash of water to maintain moisture. Add fresh kale, apples, almonds, and vinaigrette just before serving to keep everything tasting crisp and fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat. Just be mindful to not overcook them, as they tend to dry out faster than thighs. Cooking time might be slightly shorter, so keep an eye on that internal temperature.
Is there a vegetarian alternative for this Chicken Harvest Bowl Recipe?
Yes! You can swap the chicken with hearty roasted chickpeas or sautéed tempeh for a plant-based twist. Both add great texture and protein while keeping the bowl satisfying and flavorful.
Can I make the balsamic vinaigrette in advance?
Definitely! The vinaigrette can be whisked together and stored in the fridge for up to a week. Just give it a good shake or stir before drizzling over your bowl to recombine any separated ingredients.
What type of rice works best in this recipe?
Brown and wild rice blend as suggested is perfect for texture and nutty flavor, but you can also use quinoa or farro if you want a change. Just be sure to cook them ahead of time so they’re ready when you assemble your bowls.
Can I prepare this Chicken Harvest Bowl Recipe for meal prep?
Yes, this recipe is excellent for meal prep. Assemble the components separately and combine just before eating to keep everything fresh. It’s nutritious, filling, and keeps well in the fridge for several days.
Final Thoughts
This Chicken Harvest Bowl Recipe is a wonderful way to celebrate fresh, nourishing ingredients that come together quickly and simply. Every bite is a lovely mix of wholesome textures and vibrant flavors that make weeknight dinners exciting again. I can’t wait for you to try it and see how easily it becomes one of your favorite go-to meals. Happy cooking and happy eating!
Print
Chicken Harvest Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Halal
Description
A wholesome and vibrant Chicken Harvest Bowl featuring roasted sweet potatoes, tender grilled chicken thighs, nutritious kale, hearty brown and wild rice, sweet honeycrisp apple, shaved Parmesan, and crunchy almonds, all brought together with a tangy homemade balsamic vinaigrette. Perfect for a balanced meal packed with flavor and texture in under an hour.
Ingredients
Roasted 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 and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or coat it with nonstick spray for easy cleanup.
- Season Sweet Potatoes: Arrange the halved and sliced sweet potatoes in a single layer on the baking sheet. Drizzle with 1 tablespoon olive oil and season generously with kosher salt and freshly ground black pepper. Toss gently to coat evenly.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes, or until they are tender and lightly browned.
- Prepare the Chicken: While the potatoes roast, season the chicken thighs with salt and pepper on both sides.
- Cook Chicken: Heat the remaining 1 tablespoon olive oil in a cast iron grill pan over medium-high heat. Add the chicken thighs in batches, ensuring they are in a single layer. Grill them for about 4-5 minutes per side, or until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove from heat and let the chicken cool before dicing into bite-sized pieces.
- Prepare Kale Base: In a large bowl, combine the shredded kale and thinly sliced green onions. Drizzle some of the prepared balsamic vinaigrette over the kale and massage it gently with your hands for 1-2 minutes until the kale softens and wilts slightly. Season with salt and pepper to taste.
- Assemble Bowls: Distribute the massaged kale evenly into four serving bowls. Top each bowl with roasted sweet potatoes, diced grilled chicken, cooked brown and wild rice, diced honeycrisp apple, shaved Parmesan, and chopped roasted almonds. Drizzle with the reserved balsamic vinaigrette to taste.
- Make Balsamic Vinaigrette: In a medium bowl, whisk together 1/2 cup extra virgin olive oil, 2 1/2 tablespoons balsamic vinegar, 2 teaspoons Dijon mustard, 1 tablespoon honey, and 1/4 teaspoon onion powder. Season with kosher salt and freshly ground black pepper to taste. Set half of the vinaigrette aside and refrigerate for dressing the kale and finishing the bowls.
Notes
- You can substitute chicken breasts if preferred, but cooking times may vary.
- Balsamic vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Massage the kale to make it more tender and easier to digest.
- If sweet potatoes vary in size, adjust roasting time accordingly to ensure tenderness.
- For a nut-free version, omit almonds or substitute with pumpkin seeds.
