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Harvest Bowl with Grilled Chicken

Harvest Bowl with Grilled Chicken – - Recipe

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Ingredients per serving

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Grilling the chicken

Preparing the dressing

  • ½ cup apple cider vinegar
  • ¾ cup olive oil
  • ¼ cup dijon mustard
  • ¼ cup maple syrup
  • Garlic 3.0 cloves
  • Thyme, fresh, minced 2.0 Tbsp
  • Salt 2.0 tsp
  • Black Pepper 1.0 tsp

Preparing the bowl

  • Brown rice, cooked 10.0 cups
  • Brussels sprouts 2.0 lb
  • Sweet potato 2.0 lb
  • Kale, shredded 1.0 lb
  • Olive oil 4.0 Tbsp
  • Salt 1.0 tsp
  • ½ teaspoon black pepper (divided)
  • Thyme, fresh 1.0 tsp
  • Garlic 2.0 cloves
  • Walnuts, pieces 1.0 cup
  • Raisins 1.0 cup

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Preparation

  1. Grilling the chicken

    15 minutes
    • Add all the grilled chicken ingredients to a large bag or covered glass bowl. Marinate in the refrigerator for 6–24 hours.
    • After marinating, heat a grill or grill pan to high heat. Grill the chicken breasts for 6–8 minutes per side, or until well browned with an internal temperature of 165°F. Let the chicken cool for 5 minutes, then slice into ½-inch strips. 

  2. Preparing the dressing

    5 minutes
    • Add all the dressing ingredients to a large bowl and whisk until well combined and emulsified.

  3. Preparing the bowl

    30 minutes
    • Heat the oven to 400°F. Toss the Brussels sprouts, sweet potato, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons olive oil, and the thyme on a sheet pan. Roast for 20–25 minutes, or until the vegetables are tender and slightly browned.
    • Heat a large frying pan to medium-high heat. Add the kale, garlic, remaining olive oil, salt, and pepper, and fry for 3–4 minutes, or until tender but still bright green.
    • Layer the bowls with rice on the bottom, followed by the vegetables, chicken, a drizzle of dressing, and some toasted walnuts and raisins.