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Harvest Bowl
20 mins
1 hr
6
Steps
- Preheat oven to 450°F. Rub chicken with rosemary, thyme, pepper, and salt until evenly coated. Heat oil in a large ovenproof skillet on medium-high until shimmering. Add chicken breasts and cook, undisturbed until golden brown on one side, 3 to 4 minutes. Turn chicken over and place skillet in oven. Bake until thermometer inserted into thickest portion of chicken cutlets registers 165°F, 13 to 15 minutes. Transfer to a cutting board, and let stand 5 minutes; slice.
- Prepare the Maple Dijon Vinaigrette
- While chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until emulsified. Set aside.
- To assemble:
- Toss brussels sprouts with 2 tablespoons of the vinaigrette in a large bowl. Place 1/2 cup rice in the bottom of 6 serving bowls. Arrange 3/4 cup chicken, 1/2 cup each sweet potatoes and brussels sprouts mixture, 1/4 cup apples, 3 tablespoons cranberries, 1 tablespoon each pumpkin seeds and fried onions, and 1 ounce goat cheese on top of each bowl. Drizzle remaining dressing on top. Serve immediately.
Originally published at foodandwine.com. Reproduced for personal collection.
