Harmony Harvest Bowl

After indulging in the Herbed Chicken with Wine Sauce from the Windermere Recipe Book—an absolute flavor-packed delight—we couldn’t let a single bite of leftovers go to waste. Determined to find a follow-up recipe just as delicious, we set out to create the perfect next-day dish. And trust us, it did not disappoint!

This Harmony Harvest Bowl brings a vibrant dish to the table. It is a flavor-packed bowl featuring tender shredded chicken, crisp colorful vegetables, hearty grains, sweet bursts of fruit, crunchy nuts, even cheese! Every bite is a perfect balance of texture and taste!

But don’t just take our word for it. Try it out for yourself and let us know what you think.

You might just find yourself preparing this ahead to send it in lunches, or feeding an entire crew by setting out all the fixings and more to let everyone Mix-and-Match to their liking.

Lets get to it.

Harmony Harvest Bowl Ingredients

• 1 1/2 cups of wild rice blend
• 2 2/3 cups unsalted chicken broth
• 2 Tbsp. butter – try Karrygold pure Irish Butter its a fan favorite 
• 1 1/2 tsp. kosher salt, divided
• 1 lb of Brussel sprouts – washed, trimmed, and cut in half
• 2 small sweet potatoes – cut into small cubes
• 2 Tbsp. olive oil
• 1 tsp. ground black pepper
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. cayenne
• Shredded chicken from Herbed Chicken with Wine Sauce or a rotisserie chicken – shredded 
• 2 cups of fresh baby kale
• 1 Honeycrisp apple – cut into cubes
• 1/2 cup of crumbled goat cheese
• 1/4 cup roasted sliced almonds, salted

Balsamic Vinaigrette 

• 3 Tbsp. balsamic vinegar
• 2 tsp. honey
• 2 tsp. Dijon mustard
• 1 garlic clove – finely chopped or grated
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/3 cup olive oil

Instructions

1. Preheat your oven to 450ºF. 
2. Using a mesh strainer rinse your rice under water for about a minute.
3. Add broth, butter, cleaned rice, and 1/2 teaspoon of salt to a medium saucepan.
4. On medium-high heat bring the mixture to a boil then reduce the heat to low, cover, and cook about 45 minutes until the rice is tender.
5. Remove the rice from heat but keep covered another 15 minutes then fluff the rice with a fork.
6. While the rice is cooking, prepare your baking sheets with foil then drizzle olive oil over Brussel sprouts and sweet potatoes- toss to make sure they are well coated.
7. Sprinkle with the remaining teaspoon of salt, pepper, garlic powder, paprika, and cayenne. Toss again to coat and spread evenly on baking sheet.
8. Place baking sheets in preheated oven for about 12 minutes then stir to flip veggies and continue cooking for another 14 minutes until they are brown and tender.
9. While veggies are cooking prepare the balsamic vinaigrette by adding balsamic vinegar, honey, mustard, garlic, salt, and pepper to a jar with a lid. Shake vigorously. Ingredients should be well mixed.
10. Add olive oil and shake again.
11. Store in the refrigerator and shake prior to each use.
12. Prepare bowls with baby kale, rice, Brussel sprouts & sweet potatoes, shredded chicken, apple, goat cheese, top with roasted almonds, and drizzle with balsamic vinaigrette.

We know your tastebuds will thank you. If you tried this recipe and loved it don’t just share it with a friend but also let us know. Email us here.