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

Ingredients

  • 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)
Vinaigrette

Hint

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


Directions

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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