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
Scale
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.
