Autumn Chicken Grain Bowl

Crafting a nutritious and flavourful meal during the week can be wonderfully straightforward. This delightful ‘autumn chicken bowl’, inspired by Sweetgreen’s renowned Harvest Bowl, presents a perfect balance of lean proteins, vibrant vegetables, and wholesome carbohydrates. Every component comes together seamlessly, demanding no idle waiting or complex steps, making it an exceptionally practical and satisfying option for any meal, designed to fit effortlessly into your busy lifestyle.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Difficulty: Easy
• Serves: 2

Ingredients

• 7 oz (200g) chicken breast, diced into 2cm cubes
• 1 medium sweet potato (approx. 8.8 oz / 250g), peeled and diced into 1.5cm cubes
• 3.5 oz (100g) kale, stalks removed and leaves roughly chopped
• 2.8 oz (80g) quinoa
• 8.5 fl oz (240ml) water or vegetable stock
• 2 tbsp olive oil, plus extra for dressing
• Salt and freshly ground black pepper, to taste
• 1 oz (30g) pecans, lightly toasted (optional)

For the Balsamic Vinaigrette

• 2 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• A pinch of salt and pepper

Method

1. Begin by cooking the quinoa: rinse it well under cold water. In a small saucepan, combine the quinoa with the water or stock. Bring to a boil, then reduce the heat to its lowest setting, cover, and cook for 15 minutes, or until all the liquid has been absorbed. Let it rest, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, prepare the sweet potatoes: in a large non-stick frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced sweet potato, season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until tender and lightly caramelised. Transfer them to a bowl.
3. In the same frying pan, add the remaining tablespoon of olive oil. Add the diced chicken, season with salt and pepper. Cook for 6-8 minutes, stirring regularly, until the chicken is golden and cooked through.
4. During the last 2-3 minutes of the chicken’s cooking time, add the chopped kale to the pan with the chicken. Sauté briefly until the kale is wilted but still slightly crisp.
5. Prepare the vinaigrette: in a small bowl, vigorously whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, maple syrup, salt, and pepper until you have a smooth emulsion.
6. Assemble the bowls: divide the cooked quinoa between two bowls. Top with the chicken and kale mixture, followed by the sweet potatoes. Drizzle generously with the balsamic vinaigrette and, if desired, garnish with the toasted pecans.

Serving & Leftovers

This autumn chicken grain bowl is best enjoyed warm or at room temperature immediately after preparation. Any leftovers can be stored in airtight containers in the fridge for up to 2-3 days. For optimal freshness, consider storing the vinaigrette separately and adding it just before serving.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Having a reliable method for crafting healthy and quick meals is truly invaluable. This recipe beautifully illustrates how, with just a little organisation, you can create a complete, satisfying meal that caters to both your taste buds and your busy schedule. Embrace this approach for a more serene kitchen experience, even on the most hectic of days.