Harvest Chicken & Sweet Potato (Print Version)
Colorful grain bowls featuring roasted sweet potatoes, Brussels sprouts and chicken drizzled with homemade maple-Dijon vinaigrette.
# Ingredients:
→ Protein
01 -
2 boneless, skinless chicken thighs or breasts
02 -
Salt, pepper, garlic powder, smoked paprika (to season)
→ Veggies
03 -
2 medium sweet potatoes, cubed
04 -
1 cup Brussels sprouts, halved
05 -
1 small red onion, sliced
06 -
Olive oil (for tossing)
→ Grain Base
07 -
1 cup cooked quinoa or wild rice
→ Twist (Optional)
08 -
Dried cranberries
→ Maple-Dijon Vinaigrette
09 -
2 tbsp olive oil
10 -
1 tbsp Dijon mustard
11 -
1 tbsp maple syrup
12 -
1 tsp apple cider vinegar
13 -
Salt & pepper to taste
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Toss sweet potatoes, Brussels sprouts, and red onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
03 -
Season chicken with salt, pepper, garlic powder, and smoked paprika. Roast or pan-sear until golden and fully cooked to an internal temperature of 165°F (74°C). Let it rest, then slice.
04 -
Cook quinoa or wild rice according to package instructions.
05 -
Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
06 -
Layer the grain base, roasted vegetables, and sliced chicken in a bowl. Drizzle with vinaigrette and sprinkle with dried cranberries if desired.