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Chicken Harvest Bowl with a Lemony Caesar Dressing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Monica Echeverri
This Fall Chicken Caesar Grain Bowl is made with pan-seared chicken thighs, roasted sweet potatoes, shaved Brussels sprouts, and a creamy lemony Caesar dressing. A nourishing, high-protein meal for busy weeknights or meal prep!
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Ingredients
 

For the Chicken

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil, extra virgin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • sea salt and pepper, to taste

For the Bowls

  • 1 medium sweet potato, peeled and chopped
  • 4 cups brussel sprouts, shaved
  • 2 tablespoons extra virgin olive oil, divided
  • pinch of sea salt

For the Lemony Caesar Dressing

  • 1/4 cup olive oil, extra virgin
  • 1 lemon, juiced
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 teaspoons soy sauce
  • 1 garlic clove, minced
  • 1/3 cup parmesan, grated
  • 2-3 tablespoons water, to thin

Instructions
 

  • Preheat the oven to 425°F. Toss sweet potatoes with 1 tablespoon of olive oil and season with salt. Spread them on a lined baking sheet and roast for 10 minutes.
  • Meanwhile, toss the brussels sprouts with remaining olive oil and salt. Add Remove the sweet potatoes from the oven and add the brussel sprouts to the baking sheet. Roast together for 15 minutes.
  • Toss the chicken in the olive oil and spices, ensuring the chicken is evenly coated. Heat a skillet over medium-high heat. Once hot, sear the chicken for about 6 minutes on one side, then 4-5 minutes on the other, ot until cooked through. Let rest, then slice into strips or bite-sized pieces.
  • For the dressing, whisk all the ingredients together except the water. Slowly add water 1 tbsp at a time, until the consistency is as creamy as you'd like. Taste and adjust salt as necessary. Note: for a creamier dressing, add everything to a blender instead!
  • Assemble your bowl! Add a base of brown rice, top with the roasted brussel sprouts, sweet potato, chicken, and finish with a drizzle of the dressing. Serve with fresh parmesan and an extra squeeze of lemon. Enjoy!