harvest bowl

Harvest Bowl

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Use up your Thanksgiving leftovers or opt for chicken with this hearty harvest bowl.

3 (8-ounce) boneless, skinless chicken breasts (or 4 1/2 cups cooked turkey)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup olive oil
1/4 cup cider vinegar
1/4 cup maple syrup
2 tablespoons dijon mustard
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/2 pound fresh brussels sprouts, trimmed and thinly sliced lengthwise (about 3 cups)
3 cups cooked wild rice
3 cups roasted sweet potatoes
1 large honeycrisp apple, chopped (about 1 1/2 cups)
1 cup dried cranberries
1 cup roasted salted pumpkin seed kernels
6 ounces goat cheese, crumbled (about 1 1/2 cups)
1/2 cup chopped crispy fried onions (such as french’s)

Preheat oven to 450°F. Rub chicken with rosemary, thyme, pepper, and salt until evenly coated. Heat oil in a large ovenproof skillet on medium-high until shimmering. Add chicken breasts and cook, undisturbed until golden brown on one side, 3 to 4 minutes. Turn chicken over and place skillet in oven. Bake until thermometer inserted into thickest portion of chicken cutlets registers 165°F, 13 to 15 minutes. Transfer to a cutting board, and let stand 5 minutes; slice.
While chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until emulsified. Set aside.
Toss brussels sprouts with 2 tablespoons of the vinaigrette in a large bowl. Place 1/2 cup rice in the bottom of 6 serving bowls. Arrange 3/4 cup chicken, 1/2 cup each sweet potatoes and brussels sprouts mixture, 1/4 cup apples, 3 tablespoons cranberries, 1 tablespoon each pumpkin seeds and fried onions, and 1 ounce goat cheese on top of each bowl. Drizzle remaining dressing on top. Serve immediately.