Chicken Harvest Bowl (Sweetgreen Copycat)

Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!

why i love this recipe

Sweetgreen copycat. Get that Sweetgreen fix with these budget-friendly chicken harvest bowls! Made with juicy chicken, roasted sweet potatoes, massaged kale, wild rice, Honeycrisp apple, chopped almonds and shaved Parmesan. It is so easy to make right at home, and tastes even better than the real deal!

The dressing is out-of-this-world good. This recipe includes an easy homemade balsamic vinaigrette that you can use on anything and everything. The best part? The dressing can be made and stored ahead of time for an even quicker prep for those super busy weeknights.

Perfect for meal prep. These harvest bowls have it all – protein, veggies, fiber, carbs and healthy fats, making it the ideal candidate for meal prep throughout the week.

Can be made all year long. Sure, this hits all the lovely autumn, fall vibes with the apples and sweet potatoes, but this can also be made 365 days out of the year using seasonal ingredients!

Flexible recipe. Short on time? Use a rotisserie chicken instead. Or swap out the wild rice for quinoa or another favorited grain. Not a fan of Parmesan? Use cheddar, feta or goat cheese. This recipe is incredibly flexible and forgiving, easily working with personal preferences and what you have on hand.

how to make this sweetgreen copycat

Make the balsamic vinaigrette and store in the fridge up to 1 week in advance

Roast the sweet potatoes (or butternut squash) in the oven for 20-25 minutes

Season the chicken thighs (or breasts) and cook on a cast iron grill pan or grill outdoors if the weather permits

Massage the kale + green onions with some of the reserved dressing

Assemble the bowls, drizzled with balsamic vinaigrette, to taste

tips and tricks for success

Use a big sheet pan. Avoid an overcrowded pan – use a large sheet pan for an even layer of sweet potato to get those favorited crispy edges.

Toss everything on the sheet pan. No need to dirty up another bowl – toss, mix, coat everything right on your sheet pan.

Use a cast iron grill pan or cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear for the chicken. When the weather permits, use an outdoor grill for even more smoky, charred flavors.

Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.

Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.

Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.

Make it vegetarian. Skip the chicken altogether to make it vegetarian-friendly, adding extra-firm tofu, tempeh, beans or hard-boiled eggs.

Print

Chicken Harvest Bowl

Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

1 pound small sweet potatoes halved lengthwise and sliced2 tablespoons olive oil dividedKosher salt and freshly ground black pepper to taste1 ½ pounds boneless, skinless chicken thighs5 cups lightly packed shredded kale about 1 bunch2 green onions thinly sliced1 (8.8 ounce) package cooked brown and wild rice such as Minute Brand1 medium honeycrisp apple diced½ cup shaved Parmesan½ cup roasted, salted almonds coarsely chopped

For the balsamic vinaigrette

½ cup extra virgin olive oil2 ½ tablespoons balsamic vinegar2 teaspoons Dijon mustard1 tablespoon honey¼ teaspoon onion powderKosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.

Place sweet potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 20-25 minutes, or until tender.

Season chicken with salt and pepper, to taste.

Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

In a large bowl, combine kale and green onions; drizzle with remaining dressing. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.

Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.

For the balsamic vinaigrette

In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside half of the vinaigrette and place in the fridge.