Harvest Bowl

Use up your Thanksgiving leftovers or opt for chicken with this hearty harvest bowl.

Calories

244

Carbohydrates

33g

Protein

20g

Potassium

621mg

Fiber

10g

Sugar

5g

Ingredients

Chicken

Maple Dijon Vinaigrette

Additional ingredients

1/2 pound fresh Brussels sprouts, trimmed and thinly sliced lengthwise (about 3 cups)
3 cups cooked wild rice
3 cups Roasted Sweet Potatoes
1 large Honeycrisp apple, chopped (about 1 1/2 cups)
1 cup dried cranberries
1 cup roasted salted pumpkin seed kernels
6 ounces goat cheese, crumbled (about 1 1/2 cups)
1/2 cup chopped crispy fried onions (such as French’s)

Prepare the Chicken

Preheat oven to 450°F. Rub chicken with rosemary, thyme, pepper, and salt until evenly coated. Heat oil in a large ovenproof skillet on medium-high until shimmering. Add chicken breasts and cook, undisturbed until golden brown on one side, 3 to 4 minutes. Turn chicken over and place skillet in oven. Bake until thermometer inserted into thickest portion of chicken cutlets registers 165°F, 13 to 15 minutes. Transfer to a cutting board, and let stand 5 minutes; slice.
Prepare the Maple Dijon Vinaigrette

While chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until emulsified. Set aside.
To assemble

Toss brussels sprouts with 2 tablespoons of the vinaigrette in a large bowl. Place 1/2 cup rice in the bottom of 6 serving bowls. Arrange 3/4 cup chicken, 1/2 cup each sweet potatoes and brussels sprouts mixture, 1/4 cup apples, 3 tablespoons cranberries, 1 tablespoon each pumpkin seeds and fried onions, and 1 ounce goat cheese on top of each bowl. Drizzle remaining dressing on top. Serve immediately.