Autumn Harvest Chicken & Grain Bowl
Fall is the perfect season for hearty meals filled with colorful produce, warm spices, and comforting flavors. This Healthy Autumn Harvest Chicken & Grain Bowl brings together everything we love about autumn into one nourishing meal. Tender roasted chicken, caramelized sweet potatoes, fluffy quinoa and wild rice, crisp apples, hearty kale, crunchy pecans, dried cranberries, and creamy feta are all tossed together with a homemade maple cinnamon Dijon vinaigrette.
Packed with lean protein, fiber, healthy fats, and seasonal ingredients, this gluten-free grain bowl is ideal for meal prep, easy lunches, or cozy dinners. Every bite is filled with sweet, savory, crunchy, and tangy flavors that celebrate the very best of the fall harvest.
Autumn Harvest Chicken & Grain Bowl
Ingredients
For the Grain Bowls:
- 2 boneless skinless chicken breasts
- 2 Tbsp extra virgin olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cups cooked quinoa
- 1 cup cooked wild rice
- 2 medium sweet potatoes, peeled and diced
- 4 cups chopped kale
- 1 Honeycrisp apple, thinly sliced
- ⅓ cup chopped pecans, toasted
- ¼ cup dried cranberries, unsweetened
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp roasted pumpkin seeds
For the Maple Cinnamon Dijon Dressing:
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, sea salt, pepper, and a pinch of smoked paprika. Spread in a single layer and roast for 25 to 30 minutes, flipping halfway through.
- Rub the chicken with the remaining olive oil, garlic powder, smoked paprika, thyme, sea salt, and pepper.
- Bake the chicken alongside the sweet potatoes for about 20 to 22 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- While everything cooks, whisk together all of the dressing ingredients until smooth.
- Massage the chopped kale with 1 tbsp of the dressing for about 1 minute to soften the leaves.
- Divide the quinoa and wild rice among 4 bowls.
- Top each bowl with kale, roasted sweet potatoes, sliced chicken, apples, pecans, dried cranberries, feta, and pumpkin seeds.
- Drizzle generously with the maple cinnamon Dijon dressing just before serving.
Notes
Chef Tips:
- Roast the sweet potatoes until they develop golden edges for the best natural sweetness and caramelized flavor.
- Massage the kale with a little dressing to make it more tender and flavorful.
- Toast the pecans for 5 to 7 minutes to enhance their rich, buttery flavor.
- Make the dressing a day ahead to allow the cinnamon, maple, and Dijon flavors to blend beautifully.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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