If you’re craving a dish that feels like a warm hug in a bowl, then the Chicken Harvest Bowl Recipe is exactly what you need. This vibrant bowl brings together tender, juicy chicken thighs, roasted sweet potatoes, crisp kale, and a hint of honeycrisp apple sweetness, all perfectly married with a tangy homemade balsamic dressing and the crunch of roasted almonds. It’s comforting, fresh, and filled with textures and flavors that celebrate the best of harvest season in every bite. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this Chicken Harvest Bowl Recipe is destined to become your new favorite.
Ingredients You’ll Need
Gathering the right ingredients for the Chicken Harvest Bowl Recipe is straightforward, and each one plays a key role in creating a harmonious mix of flavors and textures. From the earthy sweetness of roasted sweet potatoes to the bite of fresh kale and the savory richness of chicken thighs, every element contributes to a balanced and nourishing dish.
- Sweet potatoes: Halved and sliced, these add natural sweetness and a creamy texture when roasted perfectly.
- Olive oil: Divided use for roasting and cooking to enhance flavor and crispiness.
- Kosher salt and black pepper: Essential seasonings that bring out the natural flavors of each ingredient.
- Boneless, skinless chicken thighs: Juicy and tender, ideal for grilling to lock in flavor and moisture.
- Shredded kale: A nutrient powerhouse that adds a fresh, slightly bitter crunch to balance the sweetness.
- Green onions: Thinly sliced for a mild onion flavor and a burst of color.
- Cooked brown and wild rice blend: A hearty base that adds earthiness and satisfying chew.
- Honeycrisp apple: Diced to provide a crisp, juicy sweetness that brightens the bowl.
- Shaved Parmesan: Adds a salty, nutty layer that elevates the dish.
- Roasted, salted almonds: Coarsely chopped to offer a delicious crunch and a savory complement.
- Extra virgin olive oil: For the dressing, lending richness and smoothness.
- Balsamic vinegar: Gives a tangy depth that balances the sweetness of honey and apples.
- Dijon mustard: Adds a sharp, tangy kick to the dressing.
- Honey: Brings a touch of natural sweetness to round out the vinaigrette.
- Onion powder: A subtle flavor booster for the dressing that enhances the savory notes.
How to Make Chicken Harvest Bowl Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425 degrees Fahrenheit and preparing your baking sheet with parchment paper or a nonstick spray. Lay out the halved, sliced sweet potatoes in an even layer, drizzle with one tablespoon of olive oil, and season with salt and pepper. Toss to coat everything evenly before popping them into the oven for about 20 to 25 minutes until they become tender and beautifully caramelized on the edges. This step infuses the dish with that amazing natural sweetness and soft texture.
Step 2: Season and Grill the Chicken
While the sweet potatoes roast, season your chicken thighs generously with salt and pepper. Heat the remaining olive oil in a cast iron grill pan over medium-high heat – this pan helps get those gorgeous grill marks and locks in moisture. Cook the chicken in batches, allowing each piece to brown and cook through until reaching an internal temperature of 165 degrees Fahrenheit, which takes about 4 to 5 minutes per side. Once done, let the chicken rest briefly before dicing it into bite-sized pieces for perfect bowl assembly.
Step 3: Prepare the Kale and Dressing
In a large bowl, combine the shredded kale and thinly sliced green onions. Drizzle some of the reserved dressing over the mix, then massage the kale gently for a minute or two until it softens and wilts slightly. This simple technique transforms the tough leaves into tender, flavorful greens that blend effortlessly with the rest of the bowl’s ingredients. Season with salt and pepper to taste, ensuring each bite has the right balance of flavors.
Step 4: Assemble the Chicken Harvest Bowl Recipe
Divide the massaged kale between four bowls as your base. Next, layer on the roasted sweet potatoes, diced grilled chicken, the cooked brown and wild rice, and a generous sprinkle of diced honeycrisp apple for that punch of freshness. Top everything off with shaved Parmesan and coarsely chopped roasted almonds. Finish by drizzling the remaining balsamic vinaigrette over each bowl, which ties all these delicious components together beautifully.
How to Serve Chicken Harvest Bowl Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or thyme for an herbal brightness that complements the dish’s earthy and sweet notes. A lemon wedge on the side also adds a pop of acidity that guests can squeeze over their bowls if they desire an extra fresh burst.
Side Dishes
This Chicken Harvest Bowl Recipe is pretty complete on its own, but for a heartier meal, consider pairing it with warm crusty bread or a light soup like butternut squash or tomato basil. A crisp, simple green salad also pairs well, balancing richness without overpowering the main bowl.
Creative Ways to Present
Try serving this harvest bowl in a hollowed-out pumpkin or squash for a stunning seasonal presentation. Alternatively, layering the ingredients in a clear glass jar for grab-and-go lunches makes it visually appealing and practical, perfect for meal prep days.
Make Ahead and Storage
Storing Leftovers
Store leftovers of the Chicken Harvest Bowl Recipe in an airtight container in the refrigerator for up to 3 days. Keep the dressing and crunchy toppings separate when possible to maintain texture and freshness upon reheating.
Freezing
You can freeze the cooked chicken and rice components individually for up to 2 months, but it’s best not to freeze the kale or fresh apples as they will lose their texture. Thaw overnight in the refrigerator before adding fresh elements back in.
Reheating
Gently reheat the chicken, sweet potatoes, and rice in the microwave or on the stovetop until warm. Add fresh kale and apple just before serving to preserve their crispness. Drizzle with reserved dressing after reheating—it keeps everything tasting as fresh as the first time.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide extra juiciness and flavor, chicken breasts can work if you prefer a leaner option. Just be careful not to overcook them since they dry out more easily.
Is it necessary to massage the kale?
Massage helps break down the kale’s tough fibers, making it more tender and easier to eat, plus it allows the dressing to penetrate better. Skipping this step might leave you with a tougher, less pleasant texture.
Can I substitute the honeycrisp apple with another fruit?
Yes! Pear or even a crisp green apple works great too. The goal is to add a sweet, crunchy contrast to the savory elements of the bowl.
Is this recipe gluten-free?
It can be, as long as you use a gluten-free rice blend and ensure your seasonings and dressing ingredients are gluten-free. Double-check labels to be safe.
What’s the best way to make the vinegar dressing ahead of time?
Mix the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, onion powder, salt, and pepper in a jar with a tight lid. Shake well and store in the fridge for up to a week. Bring to room temperature before using for best flavor.
Final Thoughts
This Chicken Harvest Bowl Recipe is one of those rare meals that delivers on all fronts: nutritious, colorful, and downright delicious. Whether you’re feeding a hungry family or simply treating yourself, it’s a wonderful way to celebrate wholesome, seasonal ingredients with minimal fuss and maximum flavor. Give it a try—you might just find your new go-to comfort bowl!
Print
Chicken Harvest Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Roasting and Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Chicken Harvest Bowl is a vibrant and hearty meal combining roasted sweet potatoes, juicy grilled chicken thighs, fresh kale, cooked brown and wild rice, crisp honeycrisp apple, shaved Parmesan, and crunchy roasted almonds, all tied together with a flavorful balsamic vinaigrette. Perfect for a nutritious lunch or dinner, this bowl balances textures and flavors with a delightful easy-to-make recipe.
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)
Proteins
- 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 Oven: Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray to prepare for roasting the sweet potatoes.
- Prepare 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 generously with kosher salt and freshly ground black pepper. Toss gently to coat evenly.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20 to 25 minutes, or until they are tender and slightly golden around the edges.
- Season Chicken: While the sweet potatoes roast, season the boneless skinless chicken thighs with kosher salt and freshly ground black pepper to your taste.
- Grill Chicken: Heat the remaining 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Add the chicken thighs in batches, making sure not to overcrowd the pan. Grill the chicken until it is golden brown and cooked through, about 4 to 5 minutes per side, reaching an internal temperature of 165 degrees F (74 degrees C). Once cooked, set aside to cool, then dice into bite-sized pieces.
- Massage Kale: In a large bowl, combine the shredded kale and thinly sliced green onions. Drizzle with some of the prepared balsamic vinaigrette and massage the greens with your hands until they soften and start to wilt, about 1 to 2 minutes. Season with salt and pepper to taste.
- Assemble Bowls: Divide the massaged kale evenly into serving bowls. Top with roasted sweet potatoes, diced grilled chicken, cooked brown and wild rice, diced honeycrisp apple, shaved Parmesan, and chopped roasted almonds. Drizzle additional reserved balsamic vinaigrette over the assembled bowls to your liking.
Notes
- Use a cast iron grill pan for the best grilled chicken flavor and sear marks.
- If you prefer, replace chicken thighs with chicken breasts, adjusting cooking time accordingly.
- The kale can be substituted with baby spinach or Swiss chard if preferred.
- The balsamic vinaigrette can be made ahead and stored in the refrigerator for up to a week.
- For a gluten-free meal, verify the rice package ingredients and ensure all condiments are gluten-free.
