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Autumn Harvest Bowl
Servings: 4
Ingredients
Marinated Chicken
  • 1 lb chicken thighs
  • ⅓ cup low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp pepper
Bowl
  • ⅔ cup brown rice uncooked
  • 2 ea small sweet potatoes diced
  • 1 lb brussels sprouts chopped
  • 1 ea apple diced
  • ½ cup goat cheese crumbled
  • 8 cups baby kale
  • 1 tbsp olive oil
Balsamic Dressing
  • ¼ cup balsamic vinegar
  • 2 tbsp almond butter
  • 1-2 tbsp water (to thin dressing)
  • salt to taste
Instructions

  1. Combine ingredients to the marinade in a large bowl, add chicken thighs and marinate for 30 minutes - 8 hours.

  2. Place marinated chicken on a baking sheet lined with parchement paper. Bake at 400°F for 35-45 minutes until cooked through.

  3. To a separate baking sheet lined with parchment paper, add the potatoes, Brussels sprouts. Toss with salt and pepper. Roast 35-45 minutes along with chicken, until tender

  4. While chicken and veggies are in the oven, cook your rice according to package directions

  5. While rice, veggies and chicken cook, make the dressing by adding all ingredients to a small jar and mixing until evenly combined.

  6. Assemble your bowls by evenly dividing the greens, rice, chicken, sweet potato, Brussels sprouts, apple, goat cheese. Top with the balsamic dressing.