Athenos Harvest Bowl
Fall is the perfect time to settle back into routine and take time to prepare some healthy dishes for the week. These harvest bowls are loaded with fiber, protein and rich creamy flavor from Athenos feta cheese crumbles. Serve the vinaigrette on the side and you've got a perfect on the go lunch meal.
Cooking time
30 minutes
INGREDIENTS
| 1 | sweet potato, diced |
| 1 tbsp | olive oil |
| 1/4 tsp | garlic powder |
| 4 cups | mixed greens |
| 2 cups | cubed chicken breast (rotisserie recommended) |
| 2 cups | Athenos Reduced Fat Feta Crumbles |
| 1 | small red or honey crisp apple, diced |
| 1/4 tsp | kosher salt |
| 1 tsp | cracked pepper |
| 1/4 cup | honey roasted almonds or pecans |
| Balsamic Vinaigrette | for serving |
| 2 cups | cooked wild rice |
Method
-
- Preheat oven to 400°F.
- Line a small sheet plan with parchment paper. Add sweet potato cubes and drizzle with olive oil.
- Evenly sprinkle garlic powder, kosher salt and a few turns of the cracked pepper onto the sweet potatoes. Toss together and bake for 20 minutes or until fork tender and golden. Set aside to cool.
- In four meal prep containers, evenly distribute the sweet potato. Ad 1 cup of mixed greens, 1/2 cup rice, 1/2 cup chicken breast to each container.
- Top each container evenly with feta crumbles, diced apple, and roasted almonds.
- Drizzle each with balsamic vinaigrette or serve on the side if eating at a later time.
- Add in the chicken sausage and cook for an additional 3-4 minutes until they are heated through and slightly golden. Add the garlic and cook for a final 1-2 minutes or until fragrant.
