Past Recipes
Chicken and Brown Rice Bowls

Chicken and Brown Rice Bowls with Roasted Vegetables, Goat Cheese, and Dried Cherries

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These hearty grain bowls pack in plenty of autumnal ingredients and flavors. Brown rice is cooked with dried cherries, then mixed with creamy goat cheese and spinach. It's topped with shredded chicken, plus seasonal roasted Brussels sprouts and sweet potatoes. Enlist a friend to stir together an aromatic sage-balsamic vinaigrette, then garnish the finished plates with more fresh sage leaves.

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 770
  • Protein 39g
  • Total Carb 89g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • brown rice
    • 1/2 cup
    • brown rice
  • shredded Brussels sprouts
    • 6 ounces
    • shredded Brussels sprouts
  • dried cherries
    • 2 tablespoons
    • dried cherries
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • baby spinach
    • 3 ounces
    • baby spinach
  • sage
    • 1/8 ounce
    • sage
  • sweet potatoes
    • 2
    • sweet potatoes

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Cut sweet potatoes into ½-inch pieces. Finely chop sage leaves, discarding stems.

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt. Stir in brown rice and cook until almost tender, 20-22 minutes—move on to Step 3, but don't forget to come back. Then, add dried cherries and cook until rice is tender, 3 minutes more. Drain and return to pot, off heat, then cover to keep warm until Step 6.

  3. Roast vegetables

    Roast vegetables

    While rice cooks, on a baking sheet, toss Brussels sprouts and sweet potatoes with 1 tablespoon olive oil, ¾ teaspoon salt, and pepper as desired (this is a great task for a friend). Arrange in a single layer; roast until tender, 15-17 minutes.

  4. Roast chicken

    Roast chicken

    While vegetables roast, pat chicken dry with paper towel and place on a separate baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then drizzle over 2 teaspoons olive oil and rub in seasoning. Roast (with vegetables) until cooked through and no longer pink, 10-12 minutes, then set aside to rest.

  5. Make vinaigrette and shred chicken

    Make vinaigrette and shred chicken

    While chicken roasts, in a large bowl, whisk together balsamic vinegar, half of sage, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set sage-balsamic vinaigrette aside for the next step. Use remaining downtime to set the table. Once rested, shred chicken using 2 forks or roughly chop.

  6. Plate chicken and brown rice bowls

    Plate chicken and brown rice bowls

    To pot with brown rice, still off heat, stir in goat cheese and spinach to combine (this is another great task for a friend), then divide between serving bowls. Top with roasted vegetables and shredded chicken. Drizzle over sage-balsamic vinaigrette and garnish with remaining sage (or have a friend do this part). Dig in!

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