Chicken Harvest Bowl
INGREDIENTS
FOR THE DRESSING
1/4 c. apple cider
1/4 c. apple cider vinegar
2/3 c. olive oil
1/2 shallot, minced
1 tbsp. Dijon mustard
1 tsp. honey
kosher salt
Freshly ground black pepper
FOR THE BOWLS
1 lb. Brussels sprouts, trimmed and halved
1 red onion, sliced
2 sweet potatoes, cut into small cubes
2 tbsp. olive oil, divided
1 tsp. dried thyme
kosher salt
Freshly ground black pepper
3 c. sliced grilled chicken
2 c. finely sliced kale
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. shaved Parmesan
3 c. cooked brown rice
DIRECTIONS
- Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
- Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
- In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
- Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve. Courtesy: delish Serves 4
