Harvest Dinner Bowls
Kale, Pecan, Cranberry Salad
Wine Recommendation
Liquid Light Chardonnay
Ingredients
- 1 (16-oz) pkg sweet potato cubes
- 1 (12-oz) pkg halved Brussels sprouts
- 1 red onion, cut into thin wedges
- 2 Tbsp olive oil
- 1 (1.37-lb) pkg oven roasted diced chicken breasts, thawed
- 2 (8.8-oz) pouches microwavable brown rice
Instructions
- Preheat oven to 425°F. Toss sweet potato cubes, Brussels sprouts, and onion with oil on a large rimmed baking sheet. Spread in a single layer and season with salt and pepper, if desired. Bake 20 to 25 minutes or until browned and tender.
- Meanwhile, heat chicken and rice separately according to package directions.
- Divide rice among 6 bowls. Add roasted vegetables, chicken, and Kale and Cranberry Salad recipe to each bowl.
Side Dish Ingredients
- 2 (7-oz) kale, pecan, cranberry chopped salad kits
Side Dish Instructions
- Prepare salads according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
132
|
517
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 49 | 11 | 60 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 768 | 165 | 933 |
| T. Sugs (g) | 8 | 8 | 16 |
| A. Sugs (g) | 2 | 6 | 8 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
