Harvest Chicken Bowl

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This Harvest Chicken Bowl features tender, juicy herb-seasoned chicken breasts in a bowl with grains and kale. Add roasted sweet potato and brussels sprouts, creamy goat cheese, crunchy pecans, and fresh apples for a flavorful meal all in one bowl. Bring it all together with the drizzle of homemade maple dijon vinaigrette.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Ingredients

Chicken

1½ pounds chicken breast boneless, skinless
¾ teaspoon salt
¼ teaspoon ground black pepper
¾ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground sage

Roasted Vegetables

2 cups sweet potato peeled and cubed
2 cups brussels sprouts cleaned and halved
1 tablespoon extra virgin olive oil
1 teaspoon salt
¼ teaspoon ground black pepper

Maple Dijon Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoons dijon mustard
salt & pepper to taste

Bowls

2 cups rice or quinoa cooked
3 leaves kale chopped and massaged
1 apple chopped
⅓ cup goat cheese crumbles
⅓ cup pecans chopped

Instructions

Prepare the vinaigrette by combining the ingredients in a small bowl or jar and whisking until well combined.
Preheat oven to 400 degrees F and spray a baking sheet with non-stick cooking spray. Set aside.
Combine the seasoning for the chicken in a small bowl.
Prepare the chicken by patting dry. If the breasts are thick, slice in half lengthwise to create thinner pieces. Drizzle with extra virgin olive oil. Sprinkle the herb seasoning blend evenly over the chicken on both sides. Place chicken on the prepared baking sheet and bake at 400 degrees F for 15-20 minutes or until internal temperature registers 165 degrees F.
While chicken is baking, roast the veggies. Place chopped sweet potato and Brussels sprouts on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake in the oven at 400 degrees F for 20 minutes or until edges are crisping.
Layer bowls with rice, and kale. Add roasted vegetables. Top with sliced chicken breast. Add chopped apples, crumbled goat cheese, and chopped pecans. Drizzle with the maple dijon vinaigrette.

Notes

Storage: Store leftovers in separate containers in the refrigerator for up to 5 days. The maple dijon vinaigrette should be stored in the refrigerator also. Assemble bowls when ready to serve.

Nutrition