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Chicken Harvest Bowls

Crispy Harvest Bowl

There is something utterly satisfying and completely comforting about consuming a full meal in one bowl. This protein power bowl is a quick weeknight dinner favorite. Also ideal for planning ahead you can prep and store each component separately in the fridge and assemble just before serving.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 sweet potatoes, peeled and cubed
  • 10 ounces canned chickpeas, rinsed and drained
  • Extra virgin olive oil, divided
  • ½ teaspoon cinnamon, divided
  • Kosher salt
  • Freshly cracked black pepper
  • 2 skinless, boneless chicken breasts
  • ½ tablespoon zaatar
  • 2 cloves garlic, chopped
  • 1 cup Swiss chard, chopped
  • 1 lemon, zest and juice
  • ½ chicken broth
  • Garnish: Tahini


  1.  Combine sweet potatoes, chickpeas, 2 tablespoons evoo, ¼ teaspoon cinnamon, salt and pepper to taste. Spread evenly on a sheet pan, roast at 425°F for 20 minutes.
  2. Toss chicken with 1 tablespoon evoo, za’atar, garlic, remaining cinnamon and lightly season with salt and pepper.
  3. Heat 2 tablespoons evoo in a large pan over medium-high heat until oil shimmers. Saute chicken for 3 minutes, flip, add broth and cover. Cook for an additional 5 - 7 minutes until juices run clear and the internal temperature is 165°F. Remove chicken and slice.
  4. Toss chard with lemon zest and juice and season with salt and pepper.
  5. Divide chard between bowls and top with warm sweet potato hash and chicken. Drizzle with tahini.