“Harvest” Chicken Bowl

What you’ll need:

• 1 lbs chicken breasts or thighs

• 2 large sweet potatoes or 3 small ones, cubed

• One bunch of leafy kale, washed and chopped

• 1 cup wild rice, cooked to package instructions

• Dried cranberries

• Pumpkin seeds

• Feta cheese

• Seasonings for chicken marinade and sweet potatoes (listed below)

For the maple Dijon vinaigrette Dressing:

• 2 tsp Dijon mustard

• 1 tbsp maple syrup 

• 1 tbsp apple cider vinegar

• 2 tbsp olive oil

• Juice from 1 lemon

• Salt and pepper

How to make it:

1. Preheat oven to 425º

2. Marinate your chicken (2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp kosher salt, 2 tsp chili powder, 1 tsp black pepper, 1/2 teaspoon cumin, 1/2 tsp coriander, 1/4 tsp red pepper flakes)

3. While chicken marinates, chop sweet potatoes into cubes, coat with olive oil and your favorite seasonings (I used salt, pepper, onion powder, garlic powder, chili powder, and paprika).

4. Toss the sweet potato cubes in a single layer on a baking sheet and place them in preheated oven for 30-45 minutes, tossing every 15 minutes and removing once crispy.

5. In the meantime, prepare wild rice to package instructions. This should also take about 45 minutes.

6. While the sweet potatoes and wild rice cook, prepare your chicken however you prefer (find grill and stovetop instructions here!)

7. Now that everything is cooking, make your maple Dijon salad dressing and massage your kale with a drizzle of olive oil to make it more tender.

8. Add the dried cranberries, pumpkin seeds, and feta to your kale.

9. Optional: broil your sweet potatoes for a minute or two to crisp them up at the end!

10. Assemble your bowl with diced chicken, sweet potatoes, wild rice, and kale salad!