Description
Celebrate the flavors of the season with this hearty and nutritious bowl. Featuring tender seasoned chicken, roasted sweet potatoes, crispy Brussels sprouts, crunchy Honeycrisp apples, and iron-rich kale served over a base of nutty wild rice. This dish is perfectly balanced with a zesty balsamic vinaigrette and a creamy goat cheese finish, making it an ideal choice for busy weeknight meal prep or a cozy family dinner.
Ingredients
1 lb chicken breast, seasoned
1 lb sweet potatoes, cubed
1 lb Brussels sprouts, halved
1 cup wild rice, cooked
2 cups kale, chopped
1 Honeycrisp apple, thinly sliced
1/4 cup goat cheese crumbles
3 tbsp balsamic vinegar
1/4 cup olive oil
1 tsp dijon mustard
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss cubed sweet potatoes and Brussels sprouts with olive oil, salt, and pepper on a baking sheet; roast for 25-30 minutes until tender.
Season the chicken breast and grill or pan-sear until fully cooked through, then slice into strips.
In a small bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard to create the dressing.
Divide the cooked wild rice into bowls and top with roasted vegetables, sliced chicken, fresh kale, and apple slices.
Drizzle with the balsamic vinaigrette and garnish generously with goat cheese crumbles.
Notes
You can prep the rice, roast the vegetables, and prepare the dressing up to 3 days in advance. Store components separately in the refrigerator and assemble just before serving. To make it vegetarian, substitute the chicken with roasted chickpeas or halloumi.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg