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Healthy Fall Harvest Chicken Dinner Bowl: 5-Step Easy Meal

Healthy Fall Harvest Chicken Dinner Bowl - featured image
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A quick, nutritious, and flavorful autumn-inspired bowl featuring herb-roasted chicken, caramelized butternut squash, and roasted root vegetables over quinoa, finished with a maple-dijon vinaigrette.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 medium butternut squash, peeled and cubed
  • 1 medium red onion, sliced into wedges
  • 1 cup Brussels sprouts, halved
  • 2 medium carrots, chopped
  • 3 tablespoons olive oil (for vegetables)
  • Salt and pepper to taste
  • 1 cup dry quinoa or brown rice
  • 2 cups fresh spinach or kale
  • 1 large avocado, sliced
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup fresh cranberries or dried apricots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil (for vinaigrette)

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Pat chicken dry. Mix smoked paprika, garlic powder, thyme, salt, and pepper. Rub mixture over chicken, drizzle with 1 tablespoon olive oil, and place on one sheet pan. Roast for 20-25 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  3. Toss butternut squash, red onion, Brussels sprouts, and carrots with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer on the second sheet pan. Roast for 25-30 minutes, tossing halfway through, until edges are crispy.
  4. Cook quinoa or rice according to package instructions (approx. 15-20 minutes). Fluff with a fork.
  5. Whisk together Dijon mustard, maple syrup, apple cider vinegar, and 3 tablespoons olive oil. Season with salt and pepper to taste.
  6. Divide cooked grains among four bowls. Top with sliced chicken, roasted vegetables, fresh spinach, avocado, pumpkin seeds, and dried fruit. Drizzle with vinaigrette and serve immediately.

Notes

Cut vegetables into uniform 1-inch pieces for even cooking. Do not overcrowd the sheet pans to ensure roasting rather than steaming. Toast pumpkin seeds in a dry skillet for 2-3 minutes for added crunch. Chicken thighs may take 2-3 minutes longer to cook than breasts. Leftovers keep in the fridge for up to 4 days.

Nutrition

Keywords: healthy dinner, fall recipes, chicken bowl, butternut squash, meal prep, gluten-free, dairy-free, quick weeknight dinner, roasted vegetables, quinoa bowl

Find it online: https://lunafeast.com/healthy-fall-harvest-chicken-dinner-bowl-5-step-easy-meal/