Chicken Harvest Bowl
Chicken Harvest Bowl with juicy marinated chicken thighs, roasted Brussels sprouts and sweet potato, massaged kale, goat cheese, pecans, apple and a creamy balsamic dressing.
This harvest bowl is packed with delicious fall flavor influences that is perfect for a healthy lunch meal prep option or dinner. Gluten-free, grain-free, macro balanced and dairy-free friendly.
If you know anything about me, you know that nourish bowls are my favorite! From the Nourished Cookbook to the Nourishment Program - I absolutely love the art of batch cooking.
If you can allocate one or two days out of your week to prepare batch cook items, you will have the freedom to create different meals so that you won’t have to eat the same meal twice if you don’t want to! How fun and easy is that?!
With that said, here is a fall inspired nourish bowl that you can create for lunch meal prep or for dinner!
Chicken harvest bowl components based on the Six Senses Nourish Meal Template from The Nourishment Program:
Starchy + sugary carbs: sweet potatoes, honey, apple
Non starchy carbs: massaged kale, brussels sprouts
Protein: Chicken thighs + pecans + goat cheese
Fat: oil, chicken thighs, goat cheese, nut butter
Flavor: seasonings galore! Coconut aminos (or teriyaki sauce)
Probiotics: balsamic vinegar
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Chicken Harvest Bowl with juicy marinated chicken thighs, roasted Brussels sprouts and sweet potato, massaged kale, goat cheese, pecans, apple and a creamy balsamic dressing.
SERVINGS: 4 | PREP TIME: 15 MIN | COOK TIME: 45 MIN
Ingredients
Chicken marinade
1 lb chicken thighs
1/3 cup coconut aminos or teriyaki sauce
1 tsp garlic powder
S&P
Sweet potatoes
2-4 sweet potatoes, cubed
1 tsp each smoked paprika & garlic powder
dash of cinnamon
1 Tbsp oil
Brussels sprouts
1 lb brussels sprouts
1 tsp garlic powder
1 Tbsp oil
Balsamic dressing
1/4 cup balsamic vinegar
2 Tbsp nut butter
1-2 Tbsp water
1 Tbsp honey
S&P
Bowl components
1/2 cup pecans
1/2 cup goat cheese
1 large apple
massaged kale or regular leafy greens
Directions
Marinate your chicken first by seasoning chicken thighs generously with S&P. Mix marinade ingredients in a Ziploc bag and transfer chicken to the bag. Seal bag, massage chicken in juices while sealed and place in the fridge to marinate for 30 min or up to 8 hrs.
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Add diced sweet potatoes in seasoning mixture and halved Brussels sprouts in seasoning mixture on baking sheet. Toss in oil and roast in the oven for 35-45 min until tender.
You can either roast chicken thighs in the oven at the same time and on a different baking sheet or grill / cook in a skillet.
To make dressing: add the balsamic vinegar, nut butter, salt, honey and 1 Tbsp water to a small mason jar. Shake vigorously and add more water if you want a thinner consistency.
Prep the remaining ingredients: dice the apple, crumble goat cheese, roughly chop pecans and follow massaged kale recipe if not using leafy greens.
Assembly! Evenly divide the greens, chicken, roasted veggies, apples, goat cheese and nuts. Serve with creamy balsamic dressing and enjoy!
