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Chicken Harvest Bowls with Maple Dijon Dressing
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There’s something about a bowl meal that I never get tired of. A little crunch, something cozy, a delicious dressing, and plenty of room to make it your own. These harvest bowls bring all of that together with roasted sweet potatoes and Brussels sprouts, seasoned chicken, fluffy quinoa, and crisp apple.
The maple Dijon dressing ties everything together with just the right balance of sweet and tangy. It’s a satisfying dinner for a cozy fall evening, and the components are easy to prep ahead for lunches throughout the week. Cook once, enjoy it a few times. That’s my kind of routine!
Why you’ll love this recipe
- Full of fall flavor: Roasted vegetables, crisp apple, and maple Dijon dressing in every bite.
- A satisfying meal: Chicken, quinoa, vegetables, and nuts bring a mix of protein, fiber, and fats.
- Easy to personalize: Swap the greens, toppings, or roasted vegetables to suit your taste.
- Great for meal prep: Prepare the components ahead and assemble when you’re ready to eat.
- Naturally gluten-free ingredients: Choose gluten-free broth and check packaged ingredient labels if needed.
Ingredients you’ll need
These bowls bring together some of my favorite fall ingredients. Sweet potatoes and Brussels sprouts develop a delicious caramelized flavor in the oven, while the apple adds freshness and crunch.
If you have access to a local farmers market, this is a fun recipe to build around what’s available. Seasonal produce can offer great flavor and variety, and shopping locally is a lovely way to support growers in your community.
For the bowls:
- Chicken breasts: The main source of protein.
- Quinoa: A fluffy, slightly nutty base that soaks up the dressing.
- Broth or water: Use broth for a little extra flavor when cooking the quinoa.
- Sweet potatoes: For natural sweetness and a cozy roasted texture.
- Brussels sprouts: Roast until tender with browned, crispy edges.
- Honeycrisp apple: For a sweet, crisp contrast to the warm ingredients.
- Walnuts or pecans: For crunch and rich, nutty flavor.
- Spinach or spring mix: A fresh base for the bowls.
- Olive oil: For roasting the vegetables and seasoning the chicken.
- Feta or goat cheese, optional: For a creamy, tangy finish.
- Smoked paprika, garlic powder, and thyme: To season the chicken.
- Salt and pepper: To bring the flavors together.
For the maple Dijon dressing:
- Dijon mustard
- Olive oil
- Pure maple syrup
- Apple cider vinegar
- Fresh lemon juice
- Garlic clove
Find the full measurements and detailed instructions in the recipe card below.
Simple swaps
Skip the cheese for a dairy-free bowl. You can also use butternut squash in place of sweet potatoes, swap walnuts for pecans, or choose your favorite apple variety.
For a vegetarian version, replace the chicken with roasted chickpeas and cook the quinoa in water or vegetable broth.
How to make harvest bowls
- Prepare the vegetables. Preheat the oven to 400°F. Wash and dry the produce, cube the sweet potatoes, and trim and halve the Brussels sprouts.
- Roast the vegetables. Toss with olive oil, salt, and pepper. Spread on a large rimmed baking sheet, leaving space between the pieces so they roast evenly. Roast until tender and browned, tossing partway through.
- Cook the quinoa. Rinse it in a fine-mesh strainer, then cook with broth or water according to the recipe card. Fluff with a fork before serving.
- Season and cook the chicken. Coat the chicken with olive oil and the seasonings. I use an air fryer, which keeps the oven free for the vegetables, but you can also bake or grill it. Use an instant-read thermometer to check that the thickest part reaches 165°F. Let the chicken rest before slicing.
- Mix the dressing. While everything cooks, whisk together the dressing ingredients or shake them in a jar with a tight-fitting lid.
- Build your bowls. Start with spinach or spring mix, then add quinoa, roasted vegetables, sliced chicken, chopped apple, nuts, and optional cheese.
- Drizzle and enjoy. Finish with the maple Dijon dressing and serve while the chicken and vegetables are warm.
Berry Bien tips
A few small shortcuts can make this recipe fit more easily into a busy week:
- Save a prep step. Use pre-cut sweet potatoes or trimmed Brussels sprouts when you’re short on time.
- Give the vegetables room. Use two sheet pans if needed. Crowded vegetables tend to steam rather than brown.
- Add variety. Try roasted carrots or red onion alongside the sweet potatoes and Brussels sprouts.
- Toast the nuts. Warm walnuts or pecans in a dry skillet over medium-low heat, stirring frequently, until fragrant. Watch closely so they don’t burn.
- Prep the components ahead. Cook the chicken, quinoa, and vegetables together so assembly is quick later.
- Chop the apple just before serving. This helps keep it crisp and fresh.
- Use a wide, shallow bowl. It makes it easier to get a little of everything in each bite.
Serving suggestions
These harvest bowls are satisfying on their own, so there’s no need to prepare a separate side dish. Serve with the chicken, quinoa, and vegetables warm and the greens and apple fresh for a delicious mix of textures.
Let everyone build their own bowl if you’re serving a family or group. Set out the toppings and dressing so each person can choose their favorites.
Storage and reheating
Store the cooked chicken, quinoa, and roasted vegetables in airtight meal prep containers in the refrigerator for 3–4 days. Refrigerate within two hours of cooking, using shallow containers to help the food cool quickly.
Keep the greens, nuts, cheese, and dressing separate for the best texture, and slice the apple when you’re ready to assemble.
To serve warm, reheat the chicken, quinoa, and roasted vegetables to 165°F, then add the fresh toppings and dressing. A small splash of water or broth can help keep the quinoa and chicken from drying out during reheating.
Kitchen tools for this recipe
As an Amazon Associate I earn from qualifying purchases.
- Ninja Foodi Air Fryer, Dualzone
- Epicurean Cutting Board
- Nordic Ware Set Sheet Pans
- Le Creuset Stoneware & Silicone Utensil Crock Set
Chicken Harvest Bowls with Maple Dijon Dressing
Ingredients
- 1 1/2 lbs Boneless, skinless chicken breasts
- 2 Medium sweet potatoes peeled and cubed
- 1 lb Brussels sprouts trimmed and halved
- 1 cup Dry quinoa
- 2 cups Broth or water
- 1 Honeycrisp apple or your favorite apple variety
- 2 cups Kale or spring mix
- 1/2 cup Walnuts or pecans
- 1/2 cup Feta or goat cheese optional
- 2 tbsp Olive oil extra virgin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- Salt & pepper to taste
- 3 tbsp Olive oil extra virgin
- 2 tbsp Dijon mustard
- 1 1/2 tbsp Pure maple syrup
- 1 1/2 tbsp Apple cider vinegar
- 1 tbsp Fresh lemon juice
- 1 Garlic clove minced or grated
- Pinch of salt & pepper
Equipment
- 1 Large rimmed baking sheet Use two if needed to avoid crowding the vegetables
- 1 Air Fryer For the chicken; oven or grill can also be used
- 1 Medium saucepan with lid For cooking quinoa
- 1 Fine-mesh strainer For rinsing quinoa
- 1 Instant-read thermometer For checking chicken doneness
- 1 Small Mixing Bowl For whisking the dressing
- 1 Whisk
Method
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Cut the peeled sweet potatoes into approximately ½-inch cubes, and trim and halve the Brussels sprouts.2 Medium sweet potatoes, 1 lb Brussels sprouts
- Toss the sweet potatoes and Brussels sprouts with 1 tbsp Olive oil and salt and pepper to taste. Spread evenly on the baking sheet, placing Brussels sprouts cut-side down. Use a second sheet pan if needed to avoid crowding. Roast for 30–40 minutes, tossing halfway through, until tender and browned.2 Medium sweet potatoes, 1 lb Brussels sprouts, 2 tbsp Olive oil
- Rinse the quinoa in a fine-mesh strainer. Combine with 2 cups broth or water in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for approximately 15 minutes, or according to package directions, until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.1 cup Dry quinoa, 2 cups Broth or water
- Pat the chicken dry and pound to an even thickness for more consistent cooking. Rub with the remaining 1 tablespoon olive oil, then coat evenly with the smoked paprika, garlic powder, dried thyme, and salt and pepper to taste.1 1/2 lbs Boneless, skinless chicken breasts, 1 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Dried thyme, Salt & pepper, 2 tbsp Olive oil
- Preheat the air fryer to 390°F (or according to your specific air fryer settings). Arrange the chicken in a single layer and cook for approximately 22–24 minutes, flipping halfway through, until the thickest part reaches 165°F on an instant-read thermometer. Cooking time will vary with the thickness of the chicken and your air fryer. Let rest for 5 minutes before slicing. Opt to grill or bake in the oven if you prefer.
- Finely mince or grate the garlic clove. Whisk together the dressing’s olive oil, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, garlic, and a pinch of salt and pepper until well combined.3 tbsp Olive oil, 2 tbsp Dijon mustard, 1 1/2 tbsp Pure maple syrup, 1 1/2 tbsp Apple cider vinegar, 1 tbsp Fresh lemon juice, Pinch of salt & pepper
- Core and chop the apple, roughly chop the walnuts or pecans, and crumble the cheese, if using. If using mature kale, remove the tough stems and chop the leaves finely.1 Honeycrisp apple, 1/2 cup Walnuts or pecans, 1/2 cup Feta or goat cheese, 2 cups Kale or spring mix
- Divide the kale or spring mix evenly among the bowls. Top with quinoa, roasted vegetables, sliced chicken, apple, nuts, and optional cheese. Drizzle with maple Dijon dressing and serve.
Nutrition
Notes
- Easy swaps: Substitute butternut squash for sweet potatoes, use walnuts or pecans, and choose your favorite apple variety.
- Dairy-free option: Omit the feta or goat cheese.
- Gluten-free: Use gluten-free broth and check packaged ingredient labels as needed.
- Cooking time: Chicken cooking time varies depending on thickness and your air fryer. Check for an internal temperature of 165°F.
- Meal prep and storage: Refrigerate cooked components in airtight containers within two hours and enjoy within 3–4 days. Keep greens, nuts, and dressing separate, and chop the apple just before serving.
- Reheating: Reheat the chicken, quinoa, and roasted vegetables to 165°F before adding fresh toppings.
- Nutrition: Estimates are per bowl, based on four servings, and include the cheese and all of the dressing. Values vary with ingredient choices and portions. Added salt to taste is not included in the sodium estimate.
A Cozy Addition to Your Fall
A feel-good meal doesn’t have to be complicated. These harvest bowls are a delicious way to bring a little seasonal variety into your routine, with plenty of flexibility to make them your own.
If you try this recipe, I’d love to hear what you think! Leave a comment and rating below, or tag @berry.bien on Instagram so I can see your bowl.
Stay well!
