Bright, crisp, and built for that in-between season, this Sweet Jalapeño Harvest Bowl brings a fresh twist to a familiar favorite. Juicy chicken thighs are marinated in Cloud23 Sweet Jalapeño Hot Sauce with lime and pineapple, then cooked until caramelized and layered over a base of tender farro and massaged kale. Crunchy snap peas, sweet carrots, and slightly bitter radicchio add contrast, while a punchy sweet heat dressing ties everything together. It’s balanced, colorful, and packed with flavor — the kind of bowl that feels both nourishing and genuinely exciting to eat.
Sweet Jalapeño Harvest Bowl
Aya Mackhoul
2 bowls
15 minutes
20 minutes
American
Bright, crisp, and built for that in-between season, this Sweet Jalapeño Harvest Bowl brings a fresh twist to a familiar favorite. Juicy chicken thighs are marinated in Cloud23 Sweet Jalapeño Hot Sauce with lime and pineapple, then cooked until caramelized and layered over a base of tender farro and massaged kale. Crunchy snap peas, sweet carrots, and slightly bitter radicchio add contrast, while a punchy sweet heat dressing ties everything together. It’s balanced, colorful, and packed with flavor — the kind of bowl that feels both nourishing and genuinely exciting to eat.
Ingredients
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1 lb chicken thighs (boneless, skinless)
1/4 cup Cloud23 Sweet Jalapeño hot sauce
Juice of 1-2 limes
1/4 cup pineapple juice
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt & pepper, to taste
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1 bunch dinosaur kale (washed, stems removed, chopped)
2 cups cooked farro
Cooked chicken thighs, chopped
1 cup snap peas
1 cup shredded rainbow carrots
1 cup radicchio, chopped
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1/4 cup Cloud23 Sweet Jalapeño hot sauce
Juice of 1 lime
3 tbsp pineapple juice
3 tbsp olive oil
Salt & pepper, to taste
Directions
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- In a large bowl, add the chicken thighs and cover with the sweet jalapeño hot sauce, lime juice, pineapple juice, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until fully coated. Cover and marinate for at least 30 minutes (or up to overnight for deeper flavor).
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- Preheat your air fryer to 400°F. Place the marinated chicken thighs in a single layer in the air fryer basket. Cook for 15-20 minutes, flipping halfway through, until the chicken is fully cooked and slightly caramelized on the edges. Remove and let rest for 5 minutes, then chop into bite-sized pieces.
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- In a small bowl, whisk or blend together the sweet jalapeño hot sauce, lime juice, pineapple juice, olive oil, salt, and pepper until smooth and emulsified. Set aside.
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- Place the chopped dinosaur kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Using your hands, gently massage the kale for 1–2 minutes until it softens, darkens in color, and becomes tender.
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- Add the kale to the base of the bowl. Then top with the cooked farro, chopped chicken, snap peas, shredded carrots, and radicchio.
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- Drizzle generously with the sweet jalapeño dressing. Toss lightly if desired and serve immediately.
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