Chicken Harvest Bowl (Sweetgreen Copycat)

Kale, wild rice, chicken, sweet potato + balsamic vinaigrette! Budget-friendly, meal prep is convenient and tastes better than the store-bought version!

why i like this recipe

• Sweetgreen copycat. Get that Sweetgreen fix with these budget-friendly chicken harvest dishes! Made with sweet chicken, roasted sweet potato, shredded kale, wild rice, Honeycrisp apple, chopped almonds and shaved Parmesan. It’s so easy to make well at home, and it tastes better than the real deal!
• The dressing is out of this world. This recipe includes an easy-to-make balsamic vinaigrette that you can use on anything and everything. The best part? Dressings can be made and stored ahead of time for even faster preparation on those busy weeknights.
• Perfect for food preparation. These harvest bowls have it all – protein, vegetables, fiber, carbs and healthy fats, making it the perfect place to prepare meals for the week.
• It can be done all year round. Sure, this hits all the fall, fall vibes with apples and sweet potatoes, but this can also be made 365 days a year using seasonal ingredients!
• A versatile recipe. What time do you have? Use rotisserie chicken instead. Or swap wild rice for quinoa or another favorite grain. Not a fan of Parmesan? Use cheddar, feta or goat cheese. This recipe is incredibly versatile and forgiving, easily adapted to your tastes and what you have on hand.

how do you make this delicious green cake

1. Make the balsamic vinaigrette and store in the fridge up to 1 week in advance
2. Roast the sweet potato (or butternut squash) in the oven for 20-25 minutes
3. Season chicken thighs (or breasts) and cook in a cast iron grill pan or grill unless the weather permits.
4. Toss the kale + green onions with some of the reserved dressing
5. Combine dishes, sprinkled with balsamic vinaigrette, to taste

tips and tricks for success

• Use a large sheet pan.Avoid an overcrowded pan – use a large sheet pan to get an even layer of sweet potato to get those favorite crispy edges.
• Place everything on a sheet pan.No need to mess up another bowl – toss, mix, coat everything well on your sheet pan.
• Use a cast iron grill pan or cast iron skillet.Cast iron skillets retain heat much better than nonstick skillets, allowing you to cook even more chicken. If the weather permits, use the outdoor grill for 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 before 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 perfect for salad dressing.
• Clean the kale.Rubbing the kale softens the leaves, making them sweet and savory.
• Make it a vegetable.Skip the chicken altogether for a vegetarian option, adding firm tofu, tempeh, beans or hard-boiled eggs.

Print

Chicken Harvest Bowl

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Kale, wild rice, chicken, sweet potato + balsamic vinaigrette! Budget-friendly, meal prep is convenient and tastes better than the store-bought version!

Preparation Time 20 minutes minutes

Cooking Time 25 minutes minutes

Perfect Time 45 minutes minutes

Services 4 food

Equipment

• Baking Sheet
• Cast Iron Grill Pan

Ingredients

• 1 a pound small potatoes split lengthwise and cut
• 2 of spoons 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 onion cut short
• 1 (8.8 ounce) package cooked and wild brown rice like the Minute Brand
• 1 the apple between the bees dice
• ½ cup grated Parmesan
• ½ cup ground almonds, salted who was badly cut

With balsamic vinaigrette

• ½ cup extra virgin olive oil
• 2 ½ of spoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 a spoon honey
• ¼ a teaspoon onion powder
• Kosher salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray.
• Place the sweet potatoes in a single layer on the prepared baking sheet. Add 1 tablespoon of olive oil; season with salt and pepper, to taste. Gently mix to combine.
• Place in the oven and bake for 20-25 minutes, or until tender.
• Season the chicken with salt and pepper, to taste.
• Heat 1 tablespoon of olive oil in a cast iron grill pan over medium heat. Working in batches, add the chicken to the frying 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. Allow to cool before cutting into bite-sized pieces.
• In a large bowl, combine kale and green onion; toss with remaining dressing. Massage until the kale begins to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.
• Divide the kale into bowls. Top with sweet potato, chicken, rice, apple, Parmesan and almonds, drizzled with the reserved balsamic vinaigrette, to taste.

With balsamic vinaigrette

• In a medium bowl, combine olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside part of the vinaigrette and refrigerate.

Video