Autumn Harvest Chicken & Grain Bowl
This healthy Autumn Harvest Chicken & Grain Bowl combines sweet potatoes, kale, apples, quinoa, and maple Dijon dressing for the perfect fall meal.
Ingredients
For the Grain Bowls:
- 2 boneless skinless chicken breasts
- 2 Tbsp extra virgin olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cups cooked quinoa
- 1 cup cooked wild rice
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale
- 1 Honeycrisp apple, thinly sliced
- ⅓ cup chopped pecans, toasted
- ¼ cup dried cranberries, unsweetened
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp roasted pumpkin seeds
For the Maple Cinnamon Dijon Dressing:
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, sea salt, pepper, and a pinch of smoked paprika. Spread in a single layer and roast for 25 to 30 minutes, flipping halfway through.
- Rub the chicken with the remaining olive oil, garlic powder, smoked paprika, thyme, sea salt, and pepper.
- Bake the chicken alongside the sweet potatoes for about 20 to 22 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- While everything cooks, whisk together all of the dressing ingredients until smooth.
- Massage the chopped kale with 1 tbsp of the dressing for about 1 minute to soften the leaves.
- Divide the quinoa and wild rice among 4 bowls.
- Top each bowl with kale, roasted sweet potatoes, sliced chicken, apples, pecans, dried cranberries, feta, and pumpkin seeds.
- Drizzle generously with the maple cinnamon Dijon dressing just before serving.
Notes
Chef Tips:
- Roast the sweet potatoes until they develop golden edges for the best natural sweetness and caramelized flavor.
- Massage the kale with a little dressing to make it more tender and flavorful.
- Toast the pecans for 5 to 7 minutes to enhance their rich, buttery flavor.
- Make the dressing a day ahead to allow the cinnamon, maple, and Dijon flavors to blend beautifully.