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Overhead view of a chicken harvest bowl with quinoa, roasted vegetables, apple, walnuts, and cheese

Chicken Harvest Bowls with Maple Dijon Dressing

Author: Stephanie Berry
778kcal
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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
These cozy harvest bowls combine seasoned chicken, roasted sweet potatoes and Brussels sprouts, quinoa, crisp apple, and crunchy walnuts with a sweet and tangy maple Dijon dressing. A satisfying fall meal that’s easy to customize and perfect for meal prep!
Servings 4 bowls
Course Main Course
Cuisine American

Ingredients

For the Harvest Bowls
  • 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
For the Maple Dijon dressing
  • 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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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
  8. 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

Serving4bowlsCalories778kcalCarbohydrates55gProtein54gFat40gSaturated Fat7gPolyunsaturated Fat11gMonounsaturated Fat17gTrans Fat0.02gCholesterol126mgSodium568mgPotassium1635mgFiber11gSugar13gVitamin A2330IUVitamin C113mgCalcium239mgIron6mg

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.
 

Disclaimer

Note: Nutrition information is estimated and should be used as a general guideline. Values may vary based on ingredients, portion sizes, and preparation methods.