Fall Chicken & Veggie Rice Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Apple Cider Marinade (1/4 cup apple cider, 2 tbsp apple cider vinegar, juice from ½ of a lemon
  • ½ cup dry white wine, ⅓ cup olive oil, ½ tsp ground thyme, ½ tsp ground basil, ¼ tsp ground parsley, ½ tsp salt, ½ tsp pepper)
  • 1 lb chicken
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 sweet potatoes, peeled and cut into bite-sized pieces
  • 1 large red pepper or 4 small mini assorted peppers, chopped
  • 1 tbsp olive oil
  • ½ tsp ground thyme
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups kale, chopped
  • ¼ cup Pecans, chopped
  • ¼ cup dried cranberries
  • ¼ cup Fresh Parmesan
  • 3 cups brown (or white) rice, cooked
  • Apple Cider Vinaigrette (1/4 cup apple cider vinegar, 2 gloves garlic, ½ tbsp dijon mustard, 2 tsp honey, ½ tsp salt, ¼ tsp pepper, ⅓ cup olive oil)
Instructions
  1. Preheat oven to 400.
  2. Whisk together ingredients for marinade in a large bowl.
  3. Pour over chicken in a bowl or large plastic bag. Toss to coat. Marinate for 1 hour (or longer if you'd like).
  4. Add Brussels sprouts, sweet potato and peppers to a large bowl. Toss with olive oil then thyme, salt and pepper.
  5. Place on a baking sheet sprayed with nonstick and roast in oven for 25-30 minutes.
  6. Grill chicken or place in a baking dish and cook in oven while veggies are cooking until no longer pink (about the same time as veggies are done).
  7. Meanwhile, prepare apple cider vinaigrette by adding all ingredients to a food processor, bullet or blender and mixing until smooth.
  8. Mix kale with cranberries and Pecans in a small bowl. See note in post on how I prepare kale.
  9. Slice chicken into strips once finished cooking.
  10. Add rice to bowls. Top with roasted veggies, chicken, kale salad, fresh Parm and drizzle with vinaigrette.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/fall-chicken-veggie-rice-bowls/