Meal Prep Fall Harvest Chicken Bowls
A hearty and nutritious meal prep option that captures the essence of fall with roasted sweet potatoes, apples, and a savory maple vinaigrette.
Equipment
- 1 Baking Sheet for roasting vegetables
- 1 Skillet for searing chicken
- 1 Mixing Bowl for vinaigrette
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables
- 2 large sweet potatoes peeled and cubed
- 2 cups Brussels sprouts halved
- 1 large apple chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
Preparation
- Preheat your oven to 400°F. Season the chicken breasts with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F. Let it rest before slicing.
- Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender. Add the apple and cranberries halfway through roasting.
- In a mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined.
Serving
- Start with a base of roasted sweet potatoes and Brussels sprouts. Add sliced chicken on top. Sprinkle with apples, cranberries, and pecans. Drizzle with maple vinaigrette and serve warm.
Storage
- Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the vinaigrette separate until ready to serve.
Notes
Pro Tips: Maximize flavor by marinating the chicken for a few hours before cooking. Use fresh herbs like thyme or rosemary to enhance the earthy flavors. For a crunchy texture, toast the pecans before adding them to the bowls. Store the vinaigrette separately to keep the ingredients fresh until you're ready to eat.
Ingredient Substitutions: Substitute chicken with turkey or tofu for a different protein source. Swap pecans with walnuts or almonds for a nutty twist. Add a sprinkle of feta cheese for a creamy element. Use butternut squash instead of sweet potatoes for a different texture.
How to Serve: Serve the bowls warm with the vinaigrette drizzled on top. For an extra touch, sprinkle some fresh chopped parsley over the bowls.
Storage & Freshness: Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the vinaigrette separate until ready to serve. To reheat, warm the bowl in the microwave for 2-3 minutes.
Make-Ahead Tips: Prepare all components ahead of time and assemble the bowls when ready to serve. This allows for quick and easy meals throughout the week.
Ingredient Substitutions: Substitute chicken with turkey or tofu for a different protein source. Swap pecans with walnuts or almonds for a nutty twist. Add a sprinkle of feta cheese for a creamy element. Use butternut squash instead of sweet potatoes for a different texture.
How to Serve: Serve the bowls warm with the vinaigrette drizzled on top. For an extra touch, sprinkle some fresh chopped parsley over the bowls.
Storage & Freshness: Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the vinaigrette separate until ready to serve. To reheat, warm the bowl in the microwave for 2-3 minutes.
Make-Ahead Tips: Prepare all components ahead of time and assemble the bowls when ready to serve. This allows for quick and easy meals throughout the week.