Harvest Bowl
Harvest Bowl
Directions
- Heat the oven to 400°F. Toss the Brussels sprouts, sweet potato, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons olive oil, and the thyme on a sheet pan. Roast for 20–25 minutes, or until the vegetables are tender and slightly browned.
- Heat a large frying pan to medium-high heat. Add the kale, garlic, remaining olive oil, salt, and pepper, and fry for 3–4 minutes, or until tender but still bright green.
- Layer the bowls with rice on the bottom, followed by the vegetables, chicken, a drizzle of dressing, and some toasted walnuts and raisins.
Ingredients
- 10 cups rice, brown, cooked
- 2 lbs. brussels sprouts
- 2 lbs. sweet potato
- 1 lb. kale, shredded
- 4 tbsp. oil, olive
- 1 tsp. salt
- 1/2 tsp. Black Pepper
- 1 tsp. thyme, fresh
- 2 garlic, clove(s)
- 1 cup walnuts, pieces
- 1 cup raisin(s)
Grilled Chicken
Directions
- Add all ingredients to a large bag or covered glass bowl. Marinate in the refrigerator for 6–24 hours.
- After marinating, heat a grill or grill pan to high heat. Grill the chicken breasts for 6–8 minutes per side, or until well browned with an internal temperature of 165°F. Let the chicken cool for 5 minutes, then slice into 1/2-inch strips.
Ingredients
- 5 ea. chicken breasts
- 1 cup Hellmann’s® Real Mayonnaise
- 1 1/2 tbsp. garlic, powder
- 1 tbsp. lemon juice
- 1 tsp. mustard, dijon
- 1 tsp. Knorr® Professional Chicken Liquid Concentrated base
- 1/2 tsp. dry thyme
Maple Dijon Vinaigrette
Directions
- Add all ingredients to a large bowl and whisk until well combined and emulsified.
Ingredients
- 1/2 cup vinegar, apple cider
- 3/4 cup oil, olive
- 1/4 cup mustard, dijon
- 1/4 cup maple syrup
- 3 garlic, clove(s)
- 2 tbsp. thyme, fresh, minced
- 2 tsp. salt
- 1 tsp. Black Pepper