Chicken Autumn Harvest Bowls
Eating healthy doesn’t need to mean subjecting yourself to salad all day every day. These grain bowls are packed with good-for-you ingredients that’ll fill you up without weighing you down.
Yields: 4 servings
- 1/2 lb. sweet potatoes, scrubbed and cut into rounds
- 1/2 lb. brussels sprouts, halved
- 3 tbsp. extra-virgin olive oil
- 1 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 2 boneless skinless chicken breasts
- 1 tsp. paprika
- 4 c. cooked wild rice
- 4 oz. kale leaves, chopped
- 1 c. whole fruit preserves like raspberry or peach
- 1 c. sliced almonds
- 1/2 tsp. Dijon mustard
- 2 tbsp. fresh lemon juice
- 1/4 c. extra-virgin olive oil
- 1/2 tsp. maple syrup
- Preheat oven to 425º. Place sweet potatoes on one half of a large baking sheet. Place Brussels sprouts on the other half. Toss each vegetable with 1 tablespoon oil and season with salt and pepper, keeping them separate and in even layers. Roast until tender and golden, about 25 minutes.
- Meanwhile, in a large cast-iron skillet over medium-high heat, heat remaining tablespoon oil. Season chicken with paprika, salt, and pepper and add to skillet. Cook until golden and no longer pink, 4 minutes per side. Transfer skillet to oven and roast until cooked through, about 5 minutes more. Let rest 10 minutes, then slice into thin strips.
- Toss the sliced almonds into the hot skillet once the chicken is removed and toast over medium heat for 3 minutes, stirring constantly. Remove from heat.
- Meanwhile, in a medium bowl, whisk together dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.
- Divide wild rice and kale side-by-side in 4 shallow bowls. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.