Autumn Chicken Harvest Bowl🍖 Main

Name: Autumn Chicken Harvest Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small sweet potatoes, halved lengthwise and sliced; 2 tbsp olive oil, divided; kosher salt and black pepper, to taste; 1 1/2 lb boneless, skinless chicken thighs; 5 cups kale, lightly packed shredded (about 1 bunch); 2 green onions, thinly sliced; 1 (8.8 oz) package cooked brown and wild rice; 1 medium honeycrisp apple, diced; 1/2 cup parmesan, shaved; 1/2 cup roasted, salted almonds, coarsely chopped; 1/2 cup extra virgin olive oil; 2 1/2 tbsp balsamic vinegar; 2 tsp Dijon mustard; 1 tbsp honey; 1/4 tsp onion powder; kosher salt and black pepper, to taste

Roasted sweet potatoes, hearty wild rice, tender chicken, and fresh kale come together with tangy balsamic dressing! Perfect for weekly meal planning, easy on your wallet, and far more delicious than anything prepackaged!

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 20 minCook: 25 minServes: 4

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Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This autumn chicken harvest bowl transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

This recipe has a few components, but none of them are difficult on their own. The key is reading through the whole recipe once before you start, then working through each step methodically. You will find the rhythm quickly, and the result is well worth the effort.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

1 lb small sweet potatoes, halved lengthwise and sliced
2 tbsp olive oil, divided
kosher salt and black pepper, to taste
1 1/2 lb boneless, skinless chicken thighs
5 cups kale, lightly packed shredded (about 1 bunch)
2 green onions, thinly sliced
1 (8.8 oz) package cooked brown and wild rice
1 medium honeycrisp apple, diced
1/2 cup parmesan, shaved
1/2 cup roasted, salted almonds, coarsely chopped

For the Balsamic Vinaigrette

1/2 cup extra virgin olive oil
2 1/2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tbsp honey
1/4 tsp onion powder
kosher salt and black pepper, to taste

Nutrition (Per 4 servings)*

620

Calories

38g

Protein

42g

Carbs

38g

Fat

Fiber

480mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.
Place sweet potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until tender.
Season chicken with salt and pepper, to taste.
Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Working in batches, add chicken to the grill 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. Let cool before dicing into bite-size pieces.

For the Balsamic Vinaigrette

In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside half of the vinaigrette and place in the fridge.

Assemble

In a large bowl, combine kale and green onions; drizzle with remaining dressing. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.
Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.