Description
A vibrant and nutrient-dense meal featuring roasted sweet potatoes, succulent seared chicken thighs, and crisp autumn apples. This bowl uses an emulsified maple Dijon vinaigrette to tie the smoky chicken and earthy vegetables together, providing a perfect balance of texture and flavor. Ideal for a busy weeknight, these bowls offer a satisfying, protein-rich dinner with complex flavors that remain delicious even when meal-prepped.
Ingredients
1 large sweet potato, cut into 1/2-inch cubes
1.5 lbs boneless, skinless chicken thighs
5 cups kale, stems removed and chopped
1 medium Honeycrisp apple, thinly sliced
1/3 cup pecans, roasted and chopped
1/3 cup dried cranberries
1.5 tbsp pure grade A maple syrup
2 tbsp Dijon mustard
2 tbsp avocado oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Instructions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Toss cubed sweet potatoes with avocado oil, garlic powder, smoked paprika, salt, and pepper; spread in a single layer and roast for 18-20 minutes until golden.
While potatoes roast, season chicken thighs with salt, pepper, and extra smoked paprika if desired.
Heat a skillet over medium-high heat and sear the chicken thighs until golden brown and cooked through, about 5-7 minutes per side.
In a small jar or bowl, whisk together the maple syrup and Dijon mustard until emulsified.
In a large bowl, massage the kale with half of the dressing until tender.
Assemble bowls by dividing the massaged kale, roasted sweet potatoes, sliced chicken, apple slices, pecans, and dried cranberries.
Drizzle with the remaining dressing and serve immediately.
Notes
Massaging the kale is key to breaking down the fibers and making it tender. These bowls store well for up to 3 days in the refrigerator; keep the dressing separate until serving if possible.
- Prep Time: 15
- Cook Time: 20
- Category: Chicken Recipes
- Method: Roasting and Searing
- Cuisine: Modern American