Harvest Bowl with Garlic Tortellini and Autumn Veggies
This harvest bowl is packed with flavor and roasted fall vegetables. The perfect weeknight dinner for fall.
Ingredients
- 1.5 pounds Chicken breast boneless, skinless
- 16 ounces tortellini
- 4 small sweet potatoes
- 1 pound brussel sprouts
- 4-5 cloves fresh garlic Sliced thin
- asiago cheese for serving
- 4 TBSP olive oil + more for roasting veggies
- 2 tsp smoked paprika
- 1 tsp lemon pepper seasoning
- 2 tsp salt
- Fresh cracked pepper
- red pepper flakes optional
Instructions
- Begin by marinating the chicken. Into a bowl, add in 2 TBS of olive oil, smoked paprika, lemon pepper, 1 tsp salt and fresh cracked black pepper. Cut the chicken breast into bite size chunks and add them to the marinade bowl. Toss the chicken in the oil and seasoning until fully coated. Set bowl aside for now.
- Preheat the oven to 425
- Dice the sweet potatoes and cut the Brussels sprouts in half. Scatter the veggies onto a sheet tray and drizzle with a little olive oil and the remaining 1 tsp of salt. Toss them together to evenly coat. *Note
- Roast the sheet pan of veggies for 12-15 minutes until golden brown and crispy.
- Cook the tortellini according to the package instructions.
- While the veggies and tortellini are cooking, heat a large skillet on medium high heat and add 1 TBS of olive oil. Once the oil is hot, add the marinaded chicken bites evenly into the pan. Let the chicken cook for 5 minutes on side until it is brown. Then, flip the chicken over and allow to cook for 1-2 more minutes. Remove the cooked chicken and portion out into your serving bowls.
- Into the skillet where the chicken cooked, add in the remaining 1 TBS of olive oil. ** Don’t wipe the pan out! This is where all the good flavor is.Add in the sliced garlic cloves and let them fry for 2-3 minutes. If the oil starts to smoke, turn the heat down to low. Toss in the cooked and drained tortellini into the skillet and coat the pasta with all that fried garlic oil. The pasta will pick up all the flavors from the chicken marinade as well!
- Assemble the bowls. I like to section off each ingredients instead of mixing them together for presentation. Grate Asiago cheese over the top of each bowl and sprinkle with red pepper flakes if using.
Notes
*Note: Try not to overcrowd the pan when roasting the veggies. If your sheet pan isn’t large enough, cook the veggies in two batches.