Go Back

Maple Balsamic Chicken and Sweet Potato Harvest Bowls

A hearty, healthy bowl featuring glazed grilled chicken breast, roasted sweet potatoes and red onions, wilted kale base, and crispy bacon, all finished with fresh thyme and a savory glaze drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts
  • 0.25 cup balsamic vinegar
  • 3 tbsp maple syrup pure
  • 1 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
Vegetables & Base
  • 2 medium sweet potatoes cubed
  • 1 large red onion wedged
  • 1 large bunch kale chopped, stems removed
Toppings
  • 6 slices bacon cooked crispy and chopped
  • 1 tbsp fresh thyme leaves

Equipment

  • Baking sheet
  • Large skillet or grill pan
  • Mixing bowls
  • Whisk

Method
 

  1. Whisk balsamic, maple syrup, oil, mustard, and spices. Reserve 3 tbsp; marinate chicken in remainder for 20+ mins.
  2. Toss sweet potatoes in oil/salt/pepper. Roast at 400°F (200°C) for 15 mins.
  3. Flip potatoes, add oiled onion wedges, roast another 15-20 mins until tender.
  4. Fry bacon until crispy; remove. Wilt kale quickly in 1 tbsp of reserved bacon fat.
  5. Grill chicken over medium-high heat until 165°F internally, brushing with reserved glaze in final minutes.
  6. Slice chicken. Assemble bowls with kale base, roasted veggies, chicken, bacon, and thyme. Drizzle with extra glaze.

Notes

For meal prep, store the kale, roasted vegetables, and chicken in separate compartments of a container to keep everything fresh. Assemble and reheat gently before eating.