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
Scale
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.
