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Harvest Chicken Bowls with Maple Dijon Dressing Recipe

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These Harvest Chicken Bowls with Maple Dijon Dressing combine roasted sweet potatoes, pan-seared chicken thighs, and a vibrant kale salad tossed in a sweet and tangy maple Dijon dressing. Topped with crisp apple slices, dried cranberries, and roasted pecans, this hearty bowl offers a perfect balance of savory, sweet, and tart flavors ideal for a wholesome and satisfying meal.

Ingredients

Roasted Sweet Potatoes:

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • Black pepper to taste

Pan-Seared Chicken:

  • 1 1/2 lbs boneless skinless chicken thighs (about 5–6 thighs)
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Maple Dijon Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1 small garlic clove, finely grated or minced
  • 1/4 teaspoon fine sea salt
  • Black pepper to taste

For the Bowls:

  • 5 cups chopped kale, tough stems removed
  • 1 crisp red apple (such as Honeycrisp or Pink Lady), thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup roasted pecans, roughly chopped

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 450°F and line a large rimmed baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes with avocado oil, garlic powder, smoked paprika, salt, and black pepper. Spread them evenly in a single layer on the sheet and roast for 18–20 minutes, tossing once halfway through, until tender and browned around the edges.
  2. Prepare the Chicken: While the sweet potatoes roast, pat the chicken thighs dry. Season both sides evenly with garlic powder, smoked paprika, thyme, onion powder, salt, and black pepper.
  3. Pan-Sear the Chicken: Heat a large skillet over medium-high heat and add avocado oil. Place the chicken thighs in a single layer without crowding. Cook undisturbed for 5–6 minutes until the first side is golden brown, then flip and cook an additional 4–6 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
  4. Make the Maple Dijon Dressing: While the chicken cooks, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
  5. Massage the Kale: Place chopped kale in a large bowl and drizzle about 1 tablespoon of the dressing over it. Using clean hands, massage the kale for 30–60 seconds until it darkens and softens but still retains structure.
  6. Slice the Chicken: After resting, slice each chicken thigh across the grain into approximately 1/2-inch thick slices.
  7. Assemble the Bowls: Divide the massaged kale evenly into four bowls. Top each with roasted sweet potatoes, sliced chicken, apple slices, dried cranberries, and roasted pecans. Drizzle each bowl generously with the remaining Maple Dijon Dressing and serve immediately.

Notes

  • Chicken thighs: Boneless skinless thighs are preferred for juiciness, flavor, and better reheating than breasts.
  • Chicken breasts: If using breasts, slice thick pieces into thinner cutlets to ensure even and quick cooking.
  • Dried cranberries: Choose unsweetened or fruit-sweetened varieties for a strict paleo option.
  • Meal prep: Store chicken, sweet potatoes, kale, dressing, and toppings separately. Slice apples just before serving to prevent browning.

Find it online: https://flavorspath.com/harvest-chicken-bowls-with-maple-dijon-dressing-recipe/