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–+ servings
Chicken Harvest Bowl (Sweetgreen Copycat)

Chicken Harvest Bowl

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!
5 stars (4 ratings)

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

Equipment

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.

Notes

  • Use a big sheet pan. Avoid an overcrowded pan - use a large sheet pan for an even layer of sweet potato to get those favorited crispy edges.
  • Toss everything on the sheet pan. No need to dirty up another bowl - toss, mix, coat everything right on your sheet pan.
  • Use a cast iron grill pan or cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear for the chicken. When the weather permits, use an outdoor grill for even more smoky, charred flavors.
  • Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
  • Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
  • Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
  • Make it vegetarian. Skip the chicken altogether to make it vegetarian-friendly, adding extra-firm tofu, tempeh, beans or hard-boiled eggs.