Ingredients
Ingredients
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1 lb Brussels sprouts, trimmed and halved
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1 small red onion, sliced in half and thin slices
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2 sweet potatoes, cut into 1" cubes
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1-3 tablespoons Fustini's Medium SELECT olive oil
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1 teaspoon dried thyme
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salt and pepper to taste
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3 cups cooked chicken (grilled, roasted, baked etc)
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2 cups finely chopped kale
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1/2 cup dried cranberries
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1/2 cup slivered almonds
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3 cups cooked rice (brown or white)
Vinaigrette
Directions
- Preheat oven to 425. On a large, parchment-lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1-3 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
- Meanwhile, make the vinaigrette by combining in a large bowl, cider, vinegar, olive oil, shallot, mustard and honey. Whisk until smooth and combined. Season with salt and pepper.
- In a medium bowl, mix kale with cranberries and almonds. Add 1/3 cup of prepared dressing to the salad and toss. To assemble the bowls, top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.
Recipe Note
Add your favorite fall veggies to make this Harvest Chicken bowl your own. adapted from delish.com
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