Harvest Bowl

Chicken

• 3 (8-ounce) boneless, skinless chicken breasts (or 4 1/2 cups cooked turkey)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil

Maple Dijon Vinaigrette

• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Additional ingredients

• 1/2 pound fresh Brussels sprouts, trimmed and thinly sliced lengthwise (about 3 cups)
• 3 cups cooked wild rice
• 3 cups Roasted Sweet Potatoes
• 1 large Honeycrisp apple, chopped (about 1 1/2 cups)
• 1 cup dried cranberries
• 1 cup roasted salted pumpkin seed kernels
• 6 ounces goat cheese, crumbled (about 1 1/2 cups)
• 1/2 cup chopped crispy fried onions (such as French’s)

Prepare the Chicken

1. 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.
2. Prepare the Maple Dijon Vinaigrette
3. While chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until emulsified. Set aside.
4. To assemble:
5. 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.