Fustini's Oils and Vinegars
Harvest Chicken Bowl

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Harvest Chicken Bowl

Harvest Chicken Bowl

Prep Time20 min Cook Time40 min Total Time60 min Servings4 Gluten Free Dairy Free


  • 1 lb Brussels sprouts, trimmed and halved
  • 1 small red onion, sliced in half and thin slices
  • 2 sweet potatoes, cut into 1" cubes
  • 1-3 tablespoons Fustini's Tuscan Herb olive oil
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 3 cups cooked chicken (grilled, roasted, baked etc)
  • 2 cups finely chopped kale
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 3 cups cooked rice (brown or white)


Add your favorite fall veggies to make this Harvest Chicken bowl your own. adapted from delish.com


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

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