This Harvest Chicken Bowl brings together juicy, herb-seasoned chicken with grains and leafy kale for a satisfying, balanced meal. Roasted sweet potato and Brussels sprouts add caramelized sweetness and crisp edges, while creamy goat cheese, crunchy pecans, and fresh apples contribute contrasting textures. Finish with a bright maple Dijon vinaigrette for a classic fall flavor profile that’s great any time of year.
The Best Flavors of Fall in a Bowl
Fall is the season that inspired this bowl, but the combination of roasted vegetables, tender chicken, and a sweet-tangy dressing makes it a go-to year-round. The textures—creamy goat cheese, crisp apples and pecans, and tender roasted veggies—play off one another to create a deeply satisfying meal in a single bowl.
Chicken is seasoned with a simple herb blend and cooked until juicy. Roasted sweet potatoes and Brussels sprouts bring caramelized flavor; kale and grains provide a sturdy base. Finish with a drizzle of maple Dijon vinaigrette for a bright, slightly sweet finish that ties everything together.
Ingredients Needed
- Chicken Breasts: Use boneless, skinless chicken breasts or thighs. If breasts are thick, slice them in half lengthwise so they cook faster and more evenly.
- Sweet Potato & Brussels Sprouts: These roast beautifully together. Toss with extra virgin olive oil, salt, and pepper before roasting.
- Kale & Rice: I layer chopped, massaged kale with cooked rice (or quinoa). Swap the greens for spinach or romaine and grains for your preferred option if desired.
- Goat Cheese, Pecans & Apples: Crumbled goat cheese adds creaminess, pecans add crunch, and apples bring fresh sweetness. Walnuts or other nuts work fine; Gala or Honeycrisp apples are great choices.
How To Make Harvest Chicken Bowls
- Make the maple Dijon vinaigrette: whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. Store in a jar until ready to use.
- Prepare the chicken: pat dry, slice thick breasts in half if needed, drizzle with olive oil, and season with salt, pepper, and an herb blend (thyme, rosemary, sage). Cook in the oven, skillet, or air fryer until the internal temperature reaches 165°F.
- Roast the vegetables: toss cubed sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F until edges are caramelized and crisp, about 20 minutes.
- Assemble the bowls: layer cooked rice or quinoa and massaged kale, top with roasted vegetables and sliced chicken. Add chopped apple, crumbled goat cheese, and chopped pecans. Drizzle with the maple Dijon vinaigrette and serve.
→Tip: For crispier Brussels sprouts, place the cut side down on the baking sheet so they brown evenly.
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
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Combine the vinaigrette ingredients in a small bowl or jar and whisk until emulsified.
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Preheat oven to 400°F and prepare a baking sheet with nonstick spray or a light oil coating.
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Mix the chicken seasoning (salt, pepper, thyme, rosemary, sage) in a small bowl.
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Pat chicken dry, slice if thick, drizzle with olive oil, and rub the seasoning on both sides. Place on the prepared sheet and bake at 400°F for 15–20 minutes, or until the internal temperature reaches 165°F.
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While the chicken bakes, roast the sweet potatoes and Brussels sprouts. Spread them on a large sheet, drizzle with oil, season with salt and pepper, and roast at 400°F for about 20 minutes, until edges are crisp.
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To serve, layer rice or quinoa and massaged kale in bowls. Add roasted vegetables and sliced chicken, then top with chopped apple, goat cheese, and pecans. Drizzle with the maple Dijon vinaigrette.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Good alternatives include roasted squash (butternut, delicata, or acorn), parsnips, cauliflower, carrots, or beets.
Serve the bowl as a complete meal—grains, greens, protein, and vegetables—finished with dressing. If you’d like a side, a simple biscuit or cornbread pairs nicely.