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This Harvest Chicken Bowl features tender, juicy herb-seasoned chicken breasts in a bowl with grains and kale. Add roasted sweet potato and brussels sprouts, creamy goat cheese, crunchy pecans, and fresh apples for a flavorful meal all in one bowl. Bring it all together with the drizzle of homemade maple dijon vinaigrette.
The Best Flavors of Fall in a Bowl
Fall is my favorite season, which means these Harvest Chicken Bowls are featured on our menu year round! But they truly are best during the Fall season. The flavors, textures, and smells are exactly what you need during the cozy season.
Chicken is juicy and cooked with a herby seasoning blend. Roasted sweet potato, crispy Brussels sprouts, creamy goat cheese, crunchy apples and pecans, fresh kale are all layered together. Drizzle with a homemade maple dijon vinaigrette and this bowl is sure to become a family favorite!
Ingredients Needed
- Chicken Breasts: Use skinless, boneless chicken breasts or thighs for quick cooking. If the breasts are thick I prefer to slice them in half so that they are thin, they cook quicker and more evenly this way.
- Sweet Potato & Brussels Sprouts: the perfect pairing with the flavors for this bowl. Roasting in the oven with a little extra virgin olive oil, salt & pepper is all that is needed.
- Kale & Rice: I use a combo of kale and rice for my greens and grains. You can easily swap with another green of choice such as spinach or even romaine. And rice can be swapped with a quinoa if you would prefer or leave it out completely.
- Goat Cheese, Pecans & Apples: A little creaminess, crunch, and sweetness to round out the flavors and textures. Swap with walnuts or other nut of choice. Any type of apple will work in this bowl. I love Gala or Honeycrisp apples.
How To Make Harvest Chicken Bowls
- Prepare the maple dijon vinaigrette by whisking together the ingredients. Store in a sealed jar until you’re ready to use it.
- Slice thick chicken breasts in half, drizzle with extra virgin olive oil and season with a blend of salt, pepper, and herbs. Cook the chicken in a skillet, oven, or in the air fryer.
- Roast sweet potato and Brussels sprouts with some extra virgin olive oil, salt, and pepper.
- Assemble the bowls with your preference of greens and grains. Then layer with roasted veggies, cooked chicken, goat cheese, pecans, and diced apples.
→Tip: Get maximum crispiness on the brussels sprouts by placing the cut side down on the pan during baking.
Harvest Chicken Bowl
Ingredients
Chicken
- 1½ pounds chicken breast boneless, skinless
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
Roasted Vegetables
- 2 cups sweet potato peeled and cubed
- 2 cups brussels sprouts cleaned and halved
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Maple Dijon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoons dijon mustard
- salt & pepper to taste
Bowls
- 2 cups rice or quinoa cooked
- 3 leaves kale chopped and massaged
- 1 apple chopped
- ⅓ cup goat cheese crumbles
- ⅓ cup pecans chopped
Instructions
- Prepare the vinaigrette by combining the ingredients in a small bowl or jar and whisking until well combined.
- Preheat oven to 400 degrees F and spray a baking sheet with non-stick cooking spray. Set aside.
- Combine the seasoning for the chicken in a small bowl.
- Prepare the chicken by patting dry. If the breasts are thick, slice in half lengthwise to create thinner pieces. Drizzle with extra virgin olive oil. Sprinkle the herb seasoning blend evenly over the chicken on both sides. Place chicken on the prepared baking sheet and bake at 400 degrees F for 15-20 minutes or until internal temperature registers 165 degrees F.
- While chicken is baking, roast the veggies. Place chopped sweet potato and Brussels sprouts on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake in the oven at 400 degrees F for 20 minutes or until edges are crisping.
- Layer bowls with rice, and kale. Add roasted vegetables. Top with sliced chicken breast. Add chopped apples, crumbled goat cheese, and chopped pecans. Drizzle with the maple dijon vinaigrette.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other vegetables that work in a harvest bowl include roasted squash (butternut, delicata, or acorn squash), parsnips, cauliflower, carrots, and beets.
The beauty of this harvest bowl is that the entire meal is included in one bowl. Grains (carbs), greens, protein (chicken), and vegetables. Plus there’s a dressing that brings it all together. If you want an extra side dish you could always serve with a biscuit or cornbread on the side if needed.
