Description

These harvest chicken grain bowls combine honey Dijon glazed chicken with roasted sweet potatoes, Brussels sprouts, grains, and fresh greens for a balanced and flavorful autumn meal. Perfect for family dinners or easy meal prep, they deliver comforting seasonal flavors in every bite.

Ingredients

Scale

2 boneless skinless chicken breasts

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

1 clove garlic minced

½ teaspoon fresh thyme

1 cup farro (or quinoa)

2 cups low sodium broth

1 medium sweet potato diced

1 cup Brussels sprouts halved

1 small red onion sliced

1 crisp apple sliced

1 cup mixed greens

2 tablespoons chopped pecans

salt and pepper to taste

Instructions

1. Whisk Dijon mustard, honey, olive oil, garlic, thyme, salt, and pepper to make the marinade and coat the chicken.

2. Marinate chicken in the refrigerator for at least 30 minutes.

3. Rinse farro and cook in broth until tender, about 25 minutes, then fluff and set aside.

4. Preheat oven to 400°F and toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper.

5. Roast vegetables for 20–25 minutes, stirring halfway through, until golden and tender.

6. Heat a skillet over medium heat and cook marinated chicken 5–6 minutes per side until internal temperature reaches 165°F, then rest and slice.

7. Assemble bowls by layering farro, roasted vegetables, apple slices, mixed greens, and sliced chicken.

8. Top with chopped pecans and optional feta or dried cranberries before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 10
Sodium: 450
Fat: 15
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 48
Fiber: 8
Protein: 34
Cholesterol: 85

Keywords: harvest chicken grain bowl, honey dijon chicken, autumn harvest bowl, healthy bowls, fall meal prep