Harvest Bowl

4.80 from 5 votes

Harvest Bowl features garlic-herb chicken, roasted butternut squash, brown rice, and kale salad drizzled with sweet honey-Dijon sauce—pure fall goodness!

Prep Time45

Cook Time15

Total Time1

Course: Dinner

Cuisine: American

Keyword: Harvest Bowl

Servings: servings

Author: Chelsea Lords

Cost: $7.82

Equipment

Ingredients

Chicken

1 pound boneless, skinless chicken breast
3 tablespoons olive oil
3 teaspoons chicken grilling seasoning blend see note 1
Salt and pepper

Butternut Squash

1 small butternut squash 1 and 1/2 pounds, peeled and cut into 1/2-inch thick slices
3 tablespoons olive oil

Bowls

1 cup brown rice plus water, 1 tablespoon butter, and 1 teaspoon fine sea salt
2 cups finely sliced kale
1/2 cup dried sweetened cranberries
1/4 cup honey-roasted sliced almonds
1/4 cup shaved Parmesan cheese

Sauce

3 tablespoons apple cider vinegar
3 tablespoons Dijon-style mustard not yellow mustard
3 tablespoons honey
3 tablespoons mayo regular, full fat

US - Metric

Instructions

Prepare brown rice according to package directions (see note 2).
Stir together the olive oil, chicken seasoning, and salt and pepper (I add 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to preference) in a small bowl and set aside. Slice large chicken breasts in half horizontally. Cover chicken with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to an even thickness (not flat, just an even thickness). Pat chicken dry with a paper towel. With a pastry brush (or your hands) brush both sides of all the chicken pieces with the seasoning and oil blend. Set aside.
Preheat grill to medium high (400–450°F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable-oil-drenched paper towel). Grill for 4–5 minutes per side, flipping halfway through, or until chicken registers 160°F. Remove to a plate and tent with foil. If needed, add an extra sprinkle of salt and/or chicken seasoning to the chicken breasts off the grill. Thinly slice or chop chicken breasts.
Cut off both ends and peel the squash. Using a very sharp knife, cut the squash into 1/2-inch thick slices. When you slice where there are seeds, cut around the center with a pairing knife and press the center seedy section out to remove. In a small bowl, combine the oil and salt and pepper (to taste; I add 1/4 teaspoon of each). Use a pastry brush to spread the oil mixture over all sides of the squash slices. Grease grill grates and add squash directly to heated (450°F) grill grates. Grill for 4–5 minutes per side or until tender. Remove and chop.
In a medium bowl, combine kale, cranberries, almonds, and shaved Parmesan. Toss with some of the sauce (see next step) until well coated.
In a small blender, combine all the sauce ingredients. Season with salt and pepper to taste (I add 1/8 teaspoon salt and a small pinch of pepper). Pulse to combine ingredients. Transfer the sauce to a glass jar and refrigerate until ready to use.
Divide even amounts of brown rice into 4 bowls and top with even amounts of chicken and butternut squash. Add kale salad in equal parts and drizzle everything with additional sauce. Enjoy!

Video

Notes

Note 1: I use McCormick® chicken grilling blends (garlic and herb). Feel free to bump up this amount to personal preference or sprinkle extra on chicken right off the grill.

Note 2: To prepare the brown rice, bring 2 and 1/2 cups water to a boil, then add the brown rice, 1 tablespoon butter, and 1 teaspoon salt. Cover, reduce heat to low, and simmer 45–50 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Remove lid, fluff, and set aside.

Storage: Store chicken, butternut squash, brown rice, and sauce in airtight containers in the fridge for 3–4 days. The kale salad won’t store as well, so make it right before serving.

Nutrition