Harvest Chicken Bowls with Maple Dijon Dressing are perfect for a wholesome meal. They combine juicy chicken with roasted vegetables, nuts, and a delightful dressing. This bowl is filling, healthy, and packed with flavor.
Why Make This Recipe
This recipe is great for many reasons. It brings together fresh ingredients that are in season, ensuring your meal is tasty and nutritious. It’s also versatile; you can customize the bowls with your favorite ingredients. Plus, the maple Dijon dressing adds a sweet and tangy touch that elevates the dish.
How to Make Harvest Chicken Bowls with Maple Dijon Dressing
Ingredients
- Juicy chicken
- Sweet potatoes
- Apples
- Kale
- Pecans
- Cranberries
- Maple syrup
- Dijon mustard
- Olive oil
- Salt
- Pepper
Directions
- Preheat the oven to 400°F (200°C).
- Dice the sweet potatoes and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- While the potatoes are roasting, season the chicken with salt and pepper. Grill or pan-sear until fully cooked.
- In a large bowl, combine the kale, diced apples, roasted sweet potatoes, pecans, and cranberries.
- In a small bowl, whisk together maple syrup and Dijon mustard to make the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Serve the chicken on top of the harvest bowl mixture.
How to Serve Harvest Chicken Bowls with Maple Dijon Dressing
Serve the Harvest Chicken Bowls warm, with the chicken nicely placed on top of the colorful mix. You can add extra dressing if desired, and feel free to sprinkle some additional nuts or seeds for extra crunch.
How to Store Harvest Chicken Bowls with Maple Dijon Dressing
To store leftovers, place the chicken and salad mixture in separate airtight containers. Keep them in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on a skillet, and enjoy the salad cold or at room temperature.
Tips to Make Harvest Chicken Bowls with Maple Dijon Dressing
- Make sure to cut the sweet potatoes into even pieces for uniform cooking.
- You can use leftover roasted chicken instead of cooking fresh chicken for quicker prep.
- If you want extra flavor, marinate the chicken in olive oil, salt, pepper, and your favorite herbs before cooking.
Variation
Feel free to swap out ingredients based on your preferences. You can add quinoa or rice for extra fiber, or use other greens like spinach or arugula instead of kale.
FAQs
1. Can I use a different dressing?
Yes, you can use any dressing you like! A balsamic vinaigrette would be a tasty alternative.
2. Is this recipe suitable for meal prep?
Absolutely! These bowls are great for meal prep. Just store the components separately until you’re ready to eat.
3. Can I make this vegan?
Yes! Substitute the chicken with grilled tofu or chickpeas, and ensure your dressing ingredients are also vegan-friendly.
Harvest Chicken Bowls with Maple Dijon Dressing
Ingredients
For the chicken and vegetables
- 4 pieces Juicy chicken breasts Grilled or pan-seared
- 2 cups Sweet potatoes Diced
- 1 cup Apples Diced
- 2 cups Kale Chopped
- 1/2 cup Pecans Chopped
- 1/2 cup Cranberries Dried
For the dressing
- 2 tbsp Maple syrup
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Dice the sweet potatoes and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
Cooking
- While the potatoes are roasting, season the chicken with salt and pepper.
- Grill or pan-sear the chicken until fully cooked.
Assembly
- In a large bowl, combine the kale, diced apples, roasted sweet potatoes, pecans, and cranberries.
- In a small bowl, whisk together maple syrup and Dijon mustard to make the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Serve the chicken on top of the harvest bowl mixture.