Fall Chicken & Veggie Rice Bowls
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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)
- Preheat oven to 400.
- Whisk together ingredients for marinade in a large bowl.
- Pour over chicken in a bowl or large plastic bag. Toss to coat. Marinate for 1 hour (or longer if you'd like).
- Add Brussels sprouts, sweet potato and peppers to a large bowl. Toss with olive oil then thyme, salt and pepper.
- Place on a baking sheet sprayed with nonstick and roast in oven for 25-30 minutes.
- 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).
- Meanwhile, prepare apple cider vinaigrette by adding all ingredients to a food processor, bullet or blender and mixing until smooth.
- Mix kale with cranberries and Pecans in a small bowl. See note in post on how I prepare kale.
- Slice chicken into strips once finished cooking.
- 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/
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