Chicken Autumn Harvest Bowls

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

Ingredients:

  • 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
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, in a medium bowl, whisk together dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.
  5. Divide wild rice and kale side-by-side in 4 shallow bowls. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.