Description
A vibrant bowl filled with roasted sweet potatoes, seasoned chicken, wild rice, and fresh kale, drizzled with balsamic vinaigrette—a perfect autumn dish.
Ingredients
Scale
- 2 cups wild rice
- 2 cups kale, chopped
- 2 sweet potatoes, diced
- 2 chicken breasts
- 3 tablespoons olive oil
- Salt and pepper to taste
- Balsamic vinaigrette
Instructions
- Cook the wild rice: Rinse 2 cups of wild rice under cold water, then cook according to package instructions. Once it’s fluffy and tender, set it aside.
- Preheat the oven: Set your oven to 400°F (200°C).
- Roast sweet potatoes: Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a sheet pan and roast for 25-30 minutes.
- Cook the chicken: Season chicken breasts and grill or pan-cook for 7-10 minutes per side until they reach 165°F. Slice thinly.
- Assemble the bowl: Layer wild rice, kale, roasted sweet potatoes, and sliced chicken in a large bowl.
- Drizzle and enjoy: Finish with a drizzle of balsamic vinaigrette and toss gently before serving.
Notes
Make-ahead tips include preparing the wild rice and sweet potatoes in advance for easier assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg