Description
These Fall Harvest Chicken Bowls combine roasted root vegetables, juicy chicken, and crispy bacon for a warm, nutrient-packed meal that celebrates autumn flavors. Perfect for dairy-free or macro-friendly diets, they’re easy to prep and full of seasonal color and texture.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
2. In a bowl toss sweet potatoes, carrots, parsnips, and beets with olive oil, garlic powder, salt, and pepper.
3. Spread vegetables on a sheet pan in a single layer and roast for 25–30 minutes, flipping halfway.
4. While vegetables roast, season chicken with salt and pepper and roast on a separate sheet for 20–25 minutes until 165°F (74°C) or pan sear then finish in oven.
5. Bake bacon strips on a rack at 400°F (200°C) for 15–18 minutes until crisp and crumble when cooled.
6. Whisk maple syrup, dijon mustard, olive oil, salt, and pepper to make the dressing.
7. Assemble bowls with spinach or arugula, roasted vegetables, sliced chicken, and crumbled bacon.
8. Drizzle with dressing and top with optional pumpkin seeds, pecans, or dried cranberries.
9. Store components separately in airtight containers for up to 4 days; reheat in a 350°F (175°C) oven before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12
- Sodium: 780
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 32
- Cholesterol: 115
Keywords: fall, harvest, chicken bowl, root vegetables, bacon crunch, autumn salad, hearty bowls, meal prep