Fresh Chicken & Vegetable Bowls

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings


Honey-Mustard Vinaigrette:


In large bowl, combine carrots, sweet potatoes and 3 tbsp oil. Sea- son with salt and pepper. Preheat oven to 425°F. Spread vegetables in single layer on 2 parchment paper-lined baking sheets; bake until vegetables are tender, about 20 minutes.

Meanwhile, in large skillet, heat 1 tbsp oil over medium-high heat; cook garlic, stirring, for 2 minutes. Add chicken; sprinkle lemon zest, thyme and oregano over top. Cook, turning halfway through, until chicken is golden and juices run clear when pierced, 5 to 7 minutes. Transfer to cutting board; slice diagonally. Set aside.

In skillet, heat remaining oil over medium-high heat; cook kale, stirring, until softened, about 2 minutes. Season with salt.

Honey-Mustard Vinaigrette

In bowl, whisk together honey, Dijon and grainy mustard, and cider vinegar. Add canola oil slowly in thin stream, whisking constantly. (Make-ahead: Can be refrigerated for up to 1 week.)

Divide carrots, sweet potatoes, kale and chicken among bowls. Drizzle with vinaigrette and sprinkle with chives.

Nutritional facts PER SERVING with 2 TBSP VINAIGRETTE: about

  • Iron 3 mg
  • Fibre 12 g
  • Sodium 1,050 mg
  • Sugars 29 g
  • Protein 34 g
  • Calories 690
  • Total fat 33 g
  • Cholesterol 75 mg
  • Saturated fat 5 g
  • Total carbohydrate 64 g
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Lunch & Dinner

Fresh Chicken & Vegetable Bowls