Chicken Harvest Bowl
Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!
Ingredients
- 1 pound small sweet potatoes, halved lengthwise and sliced
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 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
- ½ cup shaved Parmesan
- ½ cup roasted, salted almonds, coarsely chopped
For the balsamic vinaigrette
- ½ cup extra virgin olive oil
- 2 ½ tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.
- Place sweet potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until tender.
- Season chicken with salt and pepper, to taste.
- Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- In a large bowl, combine kale and green onions; drizzle with remaining dressing. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.
- Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.
For the balsamic vinaigrette
- In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside half of the vinaigrette and place in the fridge.