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

Scale

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

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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.