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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Roasted Chicken
Roasted Sweet Potatoes
Wild Rice
Greens & Fruit
Crunch & Cheese
Balsamic Vinaigrette
Method
Roasted Chicken
Preheat & Season
Preheat the oven to 400°F (200°C). Pat the chicken breasts dry. In a small bowl combine 1.5 tbs olive oil, minced garlic, dried thyme, 3/4 tsp salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts.
Roast the chicken on a rimmed baking sheet or in an ovenproof skillet for 18–22 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5–7 minutes, then slice into 1/2-inch strips.
Roasted Sweet Potatoes
Toss & Roast
Increase oven temperature (if needed) to 425°F (220°C) or roast concurrently at 400°F if you prefer slightly longer. Toss the 1/2-inch cubed sweet potatoes with 1 tbs olive oil, 1 tsp maple syrup (optional), smoked paprika and 1/2 tsp salt until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, turning once halfway through, until edges are caramelized and cubes are tender. Remove and let cool slightly.
Wild Rice
Cook Rice
Rinse the wild rice blend under cold water briefly. In a medium saucepan combine 3 cups wild rice blend and 6 cups water or low-sodium chicken broth with 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer for 35–45 minutes until the grains have split and are tender. Drain any excess liquid, fluff with a fork and keep warm.
Greens & Fruit
Massage Kale & Prep Apple
Place the shredded kale in a large bowl. Add 1 tsp lemon juice, 1/2 tsp olive oil and 1/8 tsp salt. Massage the kale for 1–2 minutes until leaves darken and soften. Core and thinly slice the apple and toss with the kale to prevent browning.
Balsamic Vinaigrette
Make Vinaigrette
In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1.5 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.
Assembly
Divide warm wild rice among 4 bowls (about 3/4 cup cooked rice per serving). Top each portion with about 1/2 cup roasted sweet potatoes, 1 cup massaged kale and sliced apple, and sliced roasted chicken (about 4 oz cooked chicken per serving).
Scatter roughly 2 tablespoons chopped roasted almonds and about 2 tablespoons crumbled goat cheese over each bowl.
Drizzle each bowl with about 1 to 1.5 tbs balsamic vinaigrette (or to taste). Gently toss or serve layered. Serve warm or at room temperature.