Apple Cheddar Chicken Bowls
Ever since I decided to make a Bowl of the Month when Meal Time Monday launched back in January, this has been the one I have wanted to share with you all! Fall is here and so is apple season. Crisp apples, toasted pecans, white cheddar, roasted sweet potatoes, chicken, kale, and farro all come together with my Rosemary Cider Dressing. It’s a good one.
Apple Cheddar Chicken Bowls
Ingredients
- 2 cups cooked farro, or sub with the grain of your choice
- 2 sweet potatoes, peeled and diced
- olive oil, for drizzling
- salt and freshly ground black pepper, to season
- 4 cups shredded kale
- 2 apples, diced (I like honeycrisp)
- 1 cup white cheddar cheese, diced
- 1 cup pecans, toasted and chopped
- 4 cups chicken, shredded or diced, from a rotisserie chicken
Rosemary Cider Dressing
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary, minced
- salt and pepper
Instructions
- Cook the farro as directed on the package.
- Preheat oven to 425 degrees. Toss the diced sweet potato on a baking sheet with a drizzle of olive oil and season with salt and pepper. Roast for about 25-30 minutes, until tender and browned.
- In a large bowl, combine the kale with a drizzle of olive oil, pinch of salt, and a grind of black pepper. Using your hands, rub the kale to soften it. It will go from rough and matte to softer and glossy.
- To assemble, place about 1/2 cup of the cooked farro in 4 large dinner bowls. Divide the sweet potatoes, kale, diced apples, cheese, pecans, and chicken amongst the bowls. Serve with Rosemary Cider Dressing.
- For Rosemary Cider Dressing, measure the cider vinegar into a 2 cup liquid measuring cup. Add the olive oil, yogurt, maple syrup, mustard, and rosemary. Whisk until combined and season well with salt and pepper.
