Chicken Harvest Bowl Sweetgreen

Описание: RECIPE: https://damndelicious.net/2025/12/05/...

Chicken Harvest Bowl Sweetgreen - Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!

INGREDIENTS:
1 pound small sweet potatoes, halved lengthwise and sliced
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 ½ pounds boneless, skinless chicken thighs
5 cups lightly packed shredded kale, about 1 bunch
2 green onions, thinly sliced
1 (8.8 ounce) package cooked brown and wild rice, such as Minute Brand
1 medium honeycrisp apple, diced
½ cup shaved Parmesan
½ cup roasted, salted almonds, coarsely chopped

For the Balsamic Vinaigrette
½ cup extra virgin olive oil
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 20-25 minutes, or until tender.
4. Season chicken with salt and pepper, to taste.
5. 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.
6. 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.
7. Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.

For the Balsamic Vinaigrette
1. 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.