DIY DINING | SWEETGREEN HARVEST BOWL

Ingredients:

3 - 4 chicken thighs

1 sweet potato, diced

1 bunch of kale, chopped

1/2 cup wild rice

2 2/3 cups chicken broth

1 tbsp goat cheese

1 apple, diced

a few almonds, chopped

Salad Dressing:

3 parts olive oil

3parts balsamic vinegar

2 parts honey

1 part dijon mustard

salt, to taste

pepper, to taste

Instructions:

1. Season chicken as desired. I used salt, pepper, red wine vinegar, and olive oil. Dice sweet potatoes. Roast sweet potatoes and chicken in the oven at 375º for about 30-40 minutes. Shred chicken when done.

2. Rinse rice under water. Add rice and broth to pot. Once it starts boiling, cover with a lid and turn heat to low. Cook for 45 minutes. Remove from stove and let it steam for 10 more minutes.

3. Mix olive oil, dijon mustard, balsamic vinegar, honey, salt, and pepper for salad dressing.

4. Assemble salad and toss with dressing. Enjoy!

Chef tips:

1. Buy rotisserie chicken at the store instead of cooking your own.

2. Adjust dressing ratios to get to your desired taste. I used more honey because I wanted a sweeter taste.

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