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Chicken Harvest Bowls

Written by Stephanie Kay
  • 45 minutes
  • 4

A hearty chicken salad inspired by the fall season.

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  • 2 chicken breasts OR 4 chicken thighs, boneless, skinless
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sage, dried or minced
  • 1 teaspoon rosemary, dried or minced
  • 2 cloves garlic, minced
  • Salt & Pepper
  • 1 cup brown rice, dry
  • 1 large sweet potato, diced
  • 2 tablespoons olive oil
  • 8 cups kale, finely chopped
  • 2 cups Brussels sprouts, shredded
  • 1 apple, cored and thinly sliced
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries
  • Salt & Pepper
  • 6 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • Salt & Pepper


  1. Preheat the oven to 400°F.
  2. Begin by cooking the rice. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 40 minutes, or as per package directions, until it can be fluffed with a fork.
  3. Next, prepare the chicken. If using chicken breasts, place them on a cutting board and slice them in half lengthwise to create 4 thin cutlets. If using chicken thighs, trim any excess fat.
  4. Next, prepare the marinade. In a medium bowl, add the olive oil, maple syrup, apple cider vinegar, sage, rosemary, garlic, and a pinch of salt and pepper, and whisk to combine. Add the chicken to the bowl and allow to marinate for 15-30 minutes.
  5. While the chicken is marinating, roast the sweet potatoes. Place the diced sweet potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss until well coated. Transfer the baking sheet to the oven and roast for 20-25 minutes until tender.
  6. Next, make the dressing. In a small bowl or jar, add the mayonnaise, apple cider vinegar, mustard, maple syrup, and a generous pinch of salt and whisk until well combined. Taste and season with additional salt and pepper as needed, then set aside.
  7. Once the chicken has marinated, heat 1-2 tablespoons of olive oil in a cast-iron skillet or heavy bottom pan on medium-high heat. Add the chicken to the pan and cook for 4-5 minutes per side until cooked through or it reaches an internal temperature of 165°F. Once cooked, remove from the chicken from the pan and allow it to rest on a plate or cutting board for at least 5 minutes before slicing.
  8. While the chicken is resting, prepare the bowls. Layer the bottom of each bowl with chopped kale and Brussels sprouts, drizzle with a little dressing, and then massage the vegetables, using your hands, until well coated.
  9. Top each bowl with half of the brown rice, roasted sweet potatoes, chicken, sliced apple,pumpkin seeds, dried cranberries, and drizzle with additional dressing as desired.

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