Description
These Harvest Chicken Bowls with Maple Dijon Dressing offer a delightful blend of roasted sweet potatoes, tender chicken, and fresh kale, all drizzled in a tangy maple dressing. Perfect for a quick, healthy dinner that doesn’t compromise on flavor!
Ingredients
Scale
- 3 cups sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- Black pepper to taste
- 1 1/2 lbs boneless skinless chicken thighs (about 5–6 thighs)
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon fine sea salt
- Black pepper to taste
- 5 cups chopped kale, tough stems removed
- 1 crisp red apple, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup roasted pecans, roughly chopped
Instructions
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with avocado oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet and roast for 18–20 minutes, tossing halfway through, until browned and tender.
- Pat chicken thighs dry with paper towels, then season both sides with garlic powder, smoked paprika, thyme, onion powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add avocado oil and then the chicken in a single layer. Cook for 5–6 minutes until golden brown, then flip and cook for another 4–6 minutes until cooked through and internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper to make the dressing. Taste and adjust flavors as needed.
- Place chopped kale in a large bowl. Drizzle with 1 tablespoon of the dressing and massage the kale until darker and softer.
- Slice rested chicken thighs into 1/2-inch pieces.
- Assemble the bowls by dividing massaged kale, roasted sweet potatoes, sliced chicken, apple slices, cranberries, and pecans. Drizzle with remaining dressing and serve.
Notes
Ensure sweet potatoes are cut uniformly for even cooking.
Feel free to customize toppings with your favorite nuts or dried fruits.
For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 110mg