If you’re searching for a vibrant, comforting meal that brings together earthy sweetness, savory goodness, and a fresh crunch, this Chicken Harvest Bowl Recipe is going to be your new go-to. It’s a colorful medley of tender chicken thighs, roasted sweet potatoes, crisp kale, and juicy apples, all perfectly balanced by a zesty balsamic dressing and topped with toasted almonds and shaved Parmesan. Whether you’re meal prepping for the week or craving a wholesome dinner, this dish delivers a burst of harvest flavors in every bite.
Ingredients You’ll Need
Nothing fancy here—just simple, wholesome ingredients that come together to create a dish bursting with flavor and texture. Each component plays a special role, from the creamy sweet potatoes to the peppery kale and the punchy balsamic vinaigrette.
- 1 pound small sweet potatoes: Halved lengthwise and sliced for even roasting and a naturally sweet base.
- 2 tablespoons olive oil (divided): Essential for roasting and sautéing, adding rich flavor and a lovely caramelization.
- Kosher salt and freshly ground black pepper: To season and enhance every ingredient’s natural taste.
- 1 1/2 pounds boneless, skinless chicken thighs: Juicy and tender, perfect for grilling and adding savory depth.
- 5 cups lightly packed shredded kale (about 1 bunch): Adds a fresh, earthy note and a great texture contrast.
- 2 green onions: Thinly sliced for a gentle onion bite and a pop of bright green color.
- 1 (8.8 ounce) package cooked brown and wild rice: A hearty, nutty grain mix that rounds out the bowl beautifully.
- 1 medium Honeycrisp apple: Diced, bringing a juicy, crisp sweetness that complements the savory elements.
- 1/2 cup shaved Parmesan: Adds a salty, umami punch to elevate the whole bowl.
- 1/2 cup roasted, salted almonds: Coarsely chopped for a satisfying crunch and rich nuttiness.
- 1/2 cup extra virgin olive oil: For the homemade balsamic vinaigrette that ties the dish together.
- 2 1/2 tablespoons balsamic vinegar: Provides tangy brightness and a touch of sweetness to the dressing.
- 2 teaspoons Dijon mustard: Creates depth and a subtle sharpness in the dressing.
- 1 tablespoon honey: Balances acidity with natural sweetness in the vinaigrette.
- 1/4 teaspoon onion powder: Adds a hint of savoriness to the dressing.
How to Make Chicken Harvest Bowl Recipe
Step 1: Roast the Sweet Potatoes
Get your oven warmed up to 425°F and prepare a baking sheet with parchment paper or a light spray of nonstick oil. Lay out the sliced sweet potatoes in a single layer, drizzle with half of your olive oil, and season them generously with salt and pepper. Roast them until they’re tender and beautifully caramelized, about 20 to 25 minutes. This step is the foundation for the natural sweetness that defines the harvest theme of this bowl.
Step 2: Sear the Chicken Thighs
While the sweet potatoes roast, season your chicken thighs with salt and pepper. Heat the remaining olive oil in a cast iron grill pan over medium-high heat until shimmering. Add the chicken pieces in batches, giving them space to sear properly. Cook for about 4 to 5 minutes per side until the chicken is golden brown, juicy inside, and the internal temperature reaches 165°F. Let it rest and then dice into bite-sized chunks—these pieces bring the savory heartiness this recipe is famous for.
Step 3: Massage the Kale
In a large mixing bowl, toss the shredded kale with the sliced green onions and a bit of the balsamic vinaigrette you’ll prepare next. Massage the kale with your hands for about 1 to 2 minutes until it softens and wilts slightly. This process mellows the kale’s bitterness and infuses it with flavor, creating a tender, vibrant green base for your bowl.
Step 4: Prepare the Balsamic Vinaigrette
Whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, onion powder, salt, and pepper until the dressing is smooth and emulsified. This dressing is the secret tie that binds the fresh, roasted, and savory components into a harmonious dish.
Step 5: Assemble Your Chicken Harvest Bowl
Now the fun part—layer your bowls! Start with a base of the massaged kale, followed by a scoop of the roasted sweet potatoes and a generous helping of the rice mixture. Scatter the diced chicken on top, then add sweet apple chunks for a fresh, crisp surprise. Finish with a sprinkling of shaved Parmesan and chopped almonds. Drizzle with more dressing if you like. Every spoonful promises a beautiful balance of textures and flavors.
How to Serve Chicken Harvest Bowl Recipe
Garnishes
For an added burst of freshness, sprinkle some extra green onions or fresh herbs like parsley over the top. A dusting of extra Parmesan or even a few lemon zest shavings will brighten the flavors and give the bowl an elegant touch.
Side Dishes
This dish is so hearty it works perfectly as a one-bowl meal, but if you are craving sides, think light and fresh. A crisp mixed greens salad with a citrus vinaigrette or some roasted seasonal vegetables would complement the harvest flavors beautifully.
Creative Ways to Present
Serve the Chicken Harvest Bowl in rustic ceramic bowls for a cozy dinner vibe or use clear glass jars to create layered bowls for an eye-catching meal prep option. You can even turn this recipe into a wrap by stuffing the ingredients into large tortillas for a handheld harvest feast on the go.
Make Ahead and Storage
Storing Leftovers
Store your Chicken Harvest Bowl components separately in airtight containers for up to 3 days. Keeping the dressing separate until serving helps maintain texture and freshness, especially for the kale and apples.
Freezing
While the chicken and sweet potatoes freeze well, kale and apples do not maintain their texture after freezing. Freeze only the cooked chicken and roasted sweet potatoes if planning for long-term storage. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chicken and sweet potatoes gently in the microwave or in a skillet over medium heat until warm. Add the kale, apples, and dressing fresh after reheating to preserve their bright, fresh qualities and avoid wilting or sogginess.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs stay juicier and more flavorful after cooking, which complements the dish’s rich, hearty profile better.
Is this recipe gluten-free?
Absolutely! Just be sure to use a gluten-free brand of cooked rice and verify your condiments like mustard and balsamic vinegar are gluten-free certified.
Can I use other greens instead of kale?
Definitely. Spinach or Swiss chard can work in a pinch, but kale’s texture and flavor are ideal. If using softer greens, reduce the massaging time to avoid over-wilting.
How can I make this recipe vegetarian?
Simply swap the chicken for roasted chickpeas or marinated tofu for a protein-packed veggie version that still hits those comforting harvest notes.
What’s the best way to dice the chicken?
Once cooked and rested, use a sharp knife to cut the chicken into bite-sized pieces—about 1-inch cubes work perfectly, making each forkful easy to enjoy with the rest of the bowl.
Final Thoughts
This Chicken Harvest Bowl Recipe is a celebration of all the best autumn elements wrapped in one nourishing, delicious dish. The blend of sweet potatoes, juicy chicken, crisp apples, and kale tossed with a zesty vinaigrette will surely become one of your favorites to make and share. So go ahead—get cooking, and bring a little harvest happiness to your table tonight!
Print
Chicken Harvest Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Grilling
- Cuisine: American
Description
This Chicken Harvest Bowl is a wholesome, nutritious meal featuring roasted sweet potatoes, grilled chicken thighs, kale, brown and wild rice, crisp honeycrisp apple, shaved Parmesan, and roasted almonds, all brought together with a tangy balsamic vinaigrette. Perfect for a balanced and hearty lunch or dinner, it combines flavors and textures that celebrate the harvest season.
Ingredients
Vegetables & Fruits
- 1 pound small sweet potatoes, halved lengthwise and sliced
- 5 cups lightly packed shredded kale (about 1 bunch)
- 2 green onions, thinly sliced
- 1 medium honeycrisp apple, diced
Proteins
- 1 1/2 pounds boneless, skinless chicken thighs
Grains
- 1 (8.8 ounce) package cooked brown and wild rice (such as Minute Brand)
Dairy & Nuts
- 1/2 cup shaved Parmesan
- 1/2 cup roasted, salted almonds, coarsely chopped
Oils & Condiments
- 2 tablespoons olive oil, divided
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or coating it with nonstick spray to prevent sticking.
- Prepare and Roast Sweet Potatoes: Place the halved and sliced sweet potatoes onto the baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, season with kosher salt and black pepper to taste, and toss gently to coat. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
- Season the Chicken: While the sweet potatoes roast, season the boneless, skinless chicken thighs generously with salt and pepper on both sides.
- Grill the Chicken: Heat the remaining 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Add chicken thighs in batches in a single layer to avoid overcrowding. Grill each side for 4-5 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from heat and let cool slightly.
- Dice the Chicken: Once cooled, dice the grilled chicken into bite-sized pieces, preparing it for the bowl assembly.
- Prepare the Kale and Dressing: In a large bowl, combine the shredded kale and thinly sliced green onions. Whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, onion powder, and a pinch of salt and pepper to create the dressing. Drizzle the dressing over the kale mixture and massage it for 1-2 minutes until the kale softens and wilts slightly, enhancing its flavor and texture.
- Assemble the Harvest Bowls: Divide the dressed kale evenly among four bowls. Layer each bowl with roasted sweet potatoes, diced grilled chicken, cooked brown and wild rice, diced honeycrisp apple, shaved Parmesan, and coarsely chopped roasted almonds. Drizzle any remaining balsamic vinaigrette over the top to finish.
- Serve and Enjoy: Serve immediately for a warm and fresh harvest bowl experience, or refrigerate slightly and serve chilled for a refreshing meal.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner protein option.
- For a vegan version, replace chicken with grilled tofu and Parmesan with a plant-based cheese alternative.
- Using a cast iron grill pan is ideal for grilling chicken indoors, but a grill or skillet can also be used.
- Kale is massaged with dressing to tenderize it, making it easier to eat and more flavorful.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap roasted almonds for walnuts or pecans for different nutty flavors.
