Description
A vibrant and nutritious Chicken Harvest Bowl combining roasted sweet potatoes, grilled chicken thighs, shredded kale, brown and wild rice, crisp honeycrisp apple, shaved Parmesan, and roasted almonds, all finished with a flavorful homemade balsamic vinaigrette. Perfect for a wholesome, hearty meal that balances savory and sweet flavors.
Ingredients
Vegetables & Fruits
- 1 pound small sweet potatoes (halved lengthwise and sliced)
- 5 cups lightly packed shredded kale (about 1 bunch)
- 2 green onions (thinly sliced)
- 1 medium honeycrisp apple (diced)
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Grains & Nuts
- 1 (8.8 ounce) package cooked brown and wild rice (such as Minute Brand)
- 1/2 cup roasted, salted almonds (coarsely chopped)
Dairy
- 1/2 cup shaved Parmesan
Oils & Vinegars
- 2 tablespoons olive oil (divided)
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons balsamic vinegar
Condiments & Spices
- Kosher salt and freshly ground black pepper (to taste)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon onion powder
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or coat it with nonstick spray to prevent sticking.
- Season and Toss Sweet Potatoes: Arrange the halved and sliced sweet potatoes in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper to taste. Gently toss to evenly coat the sweet potatoes with oil and seasoning.
- Roast Sweet Potatoes: Place the baking sheet into the preheated oven and roast the sweet potatoes for 20 to 25 minutes, or until they become tender and slightly caramelized. Remove from the oven and set aside.
- Season Chicken: While the sweet potatoes roast, season the boneless, skinless chicken thighs generously with kosher salt and freshly ground black pepper.
- Grill Chicken Thighs: Heat the remaining 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Working in batches, place the chicken thighs in a single layer and cook for about 4 to 5 minutes per side, or until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C). Allow the chicken to cool slightly, then dice into bite-sized pieces.
- Prepare Kale Salad Base: In a large bowl, combine the shredded kale and thinly sliced green onions. Drizzle with half of the prepared balsamic vinaigrette. Massage the mixture with your hands for 1 to 2 minutes until the kale softens and wilts slightly. Season with salt and pepper to taste.
- Assemble the Bowls: Divide the massaged kale mixture evenly among four serving bowls. Top each bowl with roasted sweet potatoes, diced grilled chicken, cooked brown and wild rice, diced honeycrisp apple, shaved Parmesan, and coarsely chopped roasted almonds. Drizzle with the reserved balsamic vinaigrette according to your preference.
- 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 salt and freshly ground black pepper to taste. Set aside half of the vinaigrette for the kale and refrigerate the remainder for serving.
Notes
- Using a cast iron grill pan adds a nice smoky char to the chicken, but a regular skillet or outdoor grill works well too.
- Massage the kale to soften it and improve digestibility; this step enhances texture and flavor.
- Leftover vinaigrette can be stored in the refrigerator for up to one week.
- Sweet potatoes can be swapped with regular potatoes or butternut squash for variation.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
