Quick Look at this Chicken Harvest Bowl
- Ready In: 35 minutes
- Serves: 4
- Main Ingredients: chicken thighs, quinoa, butternut squash, brussel sprouts, apple, feta, pepitas, craisins, and the best maple dijon vinaigrette!
- Dietary Info: Gluten-Free and Dairy-Free friendly
- Cooking Method: oven and grill (or stove top chicken thighs)
- Best For: family dinner in the Fall, busy weeknight dinners.
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Why You’ll Love This Autumn Harvest Grain Bowl
- One bowl dinners can be customized with your favorite ingredients (like a Mediterranean Quinoa Bowl)!
- Veggies are roasted to perfection and cooked hands-off in the oven.
- All of the best Fall flavor in one meal!
- Meal prep ingredients ahead of time and assemble for quick and easy dinner or lunch.
- Drizzled with a simple 5-ingredient homemade dressing!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – highly recommend this cut of chicken for the best flavor. Grilled chicken breasts or bone-in chicken thighs can also be used but the cook time will vary.
- Feta Cheese – omit to make the recipe dairy-free or use a dairy-free alternative.
- Maple Dijon Dressing – it takes less than 5 minutes and uses only 5-ingredients to make this delicious dressing. So easy, but you can also use a store-bought dressing.
How To Make Autumn Harvest Bowls
Step 1 – Roast the small cubes of butternut squash for 10 minutes.
Step 2 – Add the shaved brussel sprouts to the other side and bake another 10-15 minutes.
Meal Prep Tips
The roasted veggies, grilled chicken, quinoa and homemade dressing can all be made ahead of time and stored in the fridge for up to 2 days before serving. Be sure to keep the dressing in its own container to prevent sogginess and for easier reheating.
Step 3 – While the veggies bake, grill the chicken thighs to an internal temp of 165°F.
Step 4 – And mix up the easy maple dijon dressing.
Step 5 – Cut up the chicken and add to individual bowls with the rest of the ingredients. Drizzle with the dressing and enjoy!!
Harvest Bowl Variations
Keep this delicious grain bowl just the way it is or try some fun variations:
– Swap out the squash for sweet potatoes or yams.
– Add some fresh kale (massaged with olive oil).
– If you don’t love pepitas, add your favorite crunchy seed or nuts (like, walnuts).
– Quick cooking grilled chicken cutlets would also be delicious or use perfectly grilled steaks instead.
– Use another grain in place of the quinoa, like farro!
Other Chicken Bowls for Dinner You Might Like
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Equipment
Ingredients
- 3 cups butternut squash, diced into ½-inch cubes (¾ of a medium-sized squash)
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1.25 pounds boneless, skinless chicken thighs
- ground black pepper
- 3 cups brussel sprouts, shaved
- 1 honeycrisp apple, cubed (~1½ cups)
- ⅓ cup honey roasted pepitas
- 2 cups cooked quinoa
- ⅓ cup feta cheese, crumbled
- ⅓ cup dried cranberries
Maple Dijon Vinaigrette:
- 3 tablespoons maple syrup
- 3 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon lemon juice
- pinch kosher salt
Instructions
- Prep: Preheat oven to 425℉ and preheat the grill to a medium-high (450℉) heat. Make sure the grill grates are clean.
- Roast Squash: Add 3 cups butternut squash to a large sheet pan, drizzle with 1 tablespoon extra virgin olive oil and then sprinkle with kosher salt. Bake for 10 minutes.
- Prep Chicken: Season both sides of 1.25 pounds boneless, skinless chicken thighs with kosher salt and ground black pepper. Set aside so they are ready to grill when the brussel sprouts go in the oven.
- Add Brussels: Move the cubed squash to one side of the sheet pan. Add 3 cups brussel sprouts (shaved) to the other side of the sheet pan. Return to the oven for 10-15 minutes.
- Grill: Bring the seasoned chicken thighs out to the hot grill. Place them directly on the grates and grill for 3-4 minutes per side or until their internal temperature reaches 165℉ (use a meat thermometer). Remove from the grill and rest for 5-10 minutes.
- Make Dressing: In a small mason jar, add 3 tablespoons maple syrup, 3 tablespoons dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon lemon juice, and a pinch kosher salt. Secure the lid on top and shake (alternatively you can whisk this together in a small bowl).
- Assemble Bowls: Cut the chicken into bite-sized pieces and divide between bowls with the roasted squash, brussel sprouts, quinoa, apple, pepitas, feta cheese, and dried cranberries.
- Serve: Enjoy with a drizzle of the Maple Dijon Vinaigrette on top!
Notes
- Dairy-Free: omit the feta cheese or use a dairy-free alternative.
- Chicken Thighs: love the flavor of using boneless, skinless chicken thighs but chicken breasts can also be used. Just make sure they are fully cooked to an internal temperature of 165°F.
- No grill? No problem! Feel free to bake the chicken thighs on another sheet pan right next to the veggies in the oven (for about 20-25 minutes total or until their internal temp reaches 165°F) or make some stove top chicken thighs.
- Storage: feel free to keep leftovers in an airtight container in the fridge for 3-4 days. Store the dressing separately to prevent sogginess.
Nutrition
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sue | theviewfromgreatisland says
How could I possibly resist anything with the word goddess in it? And that runny egg puts it right over the top!
Erin says
Thanks, Sue!! The egg totally makes it, doesn’t it?! ❤️