Monday, September 15, 2014

Roasted Balsamic Vegetables + Grilled Chicken Kale Bowl

 This kale bowl is everything. I like to think of it as my idea of a perfect healthy meal. I took the flavors from one of my favorite early recipes and revamped them into this healthy, one dish dinner. Kale bowls are one of our favorite go-to meals. It's a great way to use up any fresh vegetables that you have on hand, just finish it up with a piece of grilled protein and you have a complete meal! I finished this one off with some lightly toasted panko for extra crunch and it added the perfect bite! And if you really want to add some extra punch, roast a few garlic cloves to throw in. 

Use your judgement with the veggie amounts. I roast enough for each bowl plus a little extra for lunch the next day.  your week off to a healthy start with this hearty and healthy bowl of goodness!

Roasted Balsamic Vegetables + Grilled Chicken Kale Bowl

Roasted Vegetables:
Eggplant, diced
Cauliflower, cut into florets
4 carrots, cut into 1" pieces
Red onion, quartered
Plum tomatoes, quartered
Olive oil
Balsamic vinegar
Salt + pepper, to taste

Grilled Chicken:
2 boneless, skinless chicken breasts
1/8 cup extra virgin olive oil
2 Tbsp. dijon mustard
1 garlic clove, crushed
Salt + pepper

Kale, washed and torn
1/4 cup panko, toasted

Mix olive oil, mustard, garlic, salt and pepper in a small bowl. Transfer to a large ziploc bag with the chicken breast. Marinate for at least 4 hours or overnight. 

Preheat oven to 400 degrees. Line a baking sheet or roasting pan with parchment paper. 

Toss vegetables in a bowl with olive oil, balsamic vinegar and light salt and pepper to season. Spread evenly on baking sheet or roasting pan and roast for 35-40 minutes. 

While the vegetables cook, grill the chicken either outside, or indoors on a grill pan. The chicken should be 170 degrees in the center at the thickest part.

To toast panko, spread evenly on a small skillet on medium heat, and drizzle with a little olive oil. Toss frequently, for 5-7 minutes, until panko is toasted.

Once vegetables are done, prep your bowls! Layer kale, vegetables and top with sliced chicken breast. Finish with a sprinkle of toasted panko. 

If you want more of a dressing to finish off your kale, try using this Raw Tuscan Kale Salad with Pecorino as the your kale base.

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