Rustic Herb-Infused Harvest Bowl

k engels

2 years ago

Rich Aromas and Vibrant Tastes: An Heirloom Recipe with Grilled Chicken and Roasted Tomatoes

Step into a world of rich flavors with our Rustic Herb-Infused Harvest Bowl. Packed with oven-roasted tomatoes, tender grilled chicken, crisp peppers, and creamy white beans, this dish is a celebration of traditional cooking with a spicy twist.

The sweetness of oven-roasted tomatoes and the savory notes of perfectly grilled chicken come together atop a bed of vibrantly colored rice. With every bite, experience the crunch of fresh peppers and the smoothness of white beans, all tied together with the timeless flavor of thyme and rosemary. This isn’t just a meal; it’s a tradition reimagined for your modern table.

Rustic Herb-Infused Harvest Bowl

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

2 cups of rice, colored with natural spices like turmeric or paprika
4 heirloom tomatoes, a mix of red and yellow
1 large white onion, finely chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped

1 can of white beans, drained and rinsed
2 large chicken breasts
Fresh thyme and rosemary
Olive oil
Sea salt and freshly ground pepper
Crushed red pepper flakes for heat

Preparation Instructions

Roast the Tomatoes

Preheat your oven to 400°F (200°C).
Cut the tomatoes into halves or quarters, depending on size.
Place on a baking sheet, drizzle with olive oil, and season with sea salt, pepper, and a sprinkle of thyme, rosemary leaves, or your favorite herbs.
Roast for about 15-20 minutes until they begin to burst and caramelize at the edges.

Grill the Chicken

Season the chicken breasts with olive oil, salt, pepper, and crushed red pepper flakes for spice.
Grill over medium heat for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for a few minutes, then slice or chop into bite-sized pieces.

Assemble the Harvest Bowl

While the chicken and tomatoes cook, prepare the rice as instructed on the package, adding turmeric or paprika for color.
In a skillet over medium heat, sauté the chopped white onion and bell peppers until they’re tender-crisp and the onion is translucent.

Stir in the white beans, heating them through.
Combine the cooked rice, roasted tomatoes, sautéed onion, peppers, and beans, and grilled chicken in a large serving bowl or platter.

Gently toss with fresh thyme and rosemary. If you like more heat, sprinkle additional red pepper flakes over the top.
Serve warm, garnished with more fresh herbs.

Tips and Tricks:

To bring out the sweetness of the onions, cook them until they’re just beginning to caramelize before adding the peppers to the skillet.
If you prefer a softer onion texture, you can add the onions to the tomatoes during the last 10 minutes of roasting.
Marinating the chicken in a blend of olive oil, lemon zest, and herbs, along with some finely minced white onion, will infuse it with additional savory notes.
For a richer flavor, deglaze the skillet after sautéing the onions and peppers with a splash of white wine before adding the beans.