Harvest Bowl Recipe
Antibiotic-free roasted chicken, roasted sweet potatoes, apples, goat cheese, roasted almonds, wild rice, organic shredded kale and balsamic vinaigrette
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Ingredients
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Protein
Vegetables
Fruits
Grains
Nuts
Dairy
Dressings
Method
Preparation
- 1
Prepare the chicken
Preheat the oven to 400°F (200°C). Season the antibiotic-free chicken breasts with salt, pepper, and your choice of herbs. Place them on a baking sheet.
- 2
Roast the sweet potatoes
Peel and dice the sweet potatoes into 1-inch cubes. Toss them in olive oil, salt, and pepper. Spread them out on another baking sheet.
- 3
Roast the chicken and sweet potatoes
Place both baking sheets in the oven. Roast the chicken for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). Roast the sweet potatoes for about 20-25 minutes until they are tender and slightly caramelized.
- 4
Cook the wild rice
While the chicken and sweet potatoes are roasting, rinse the wild rice under cold water. In a pot, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender.
Assembly
- 5
Chop the apple
While everything is cooking, chop the apple into bite-sized pieces, removing the core.
- 6
Prepare the bowl
In a large serving bowl, layer the cooked wild rice, followed by the roasted sweet potatoes, sliced chicken, chopped apple, shredded kale, roasted almonds, and crumbled goat cheese.
- 7
Dress the bowl
Drizzle the balsamic vinaigrette over the top of the bowl. Toss gently to combine all ingredients.