Description
A comforting and vibrant fall-inspired bowl featuring maple-glazed chicken, roasted sweet potatoes, quinoa, fresh apple slices, and a tangy Dijon vinaigrette.
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 lb)
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 medium sweet potatoes, diced
- 1 cup uncooked quinoa
- 1 crisp apple, thinly sliced
- 2 cups baby spinach
- ½ cup pickled red onions
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together 2 tbsp olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Marinate chicken in half and reserve the rest for vegetables.
- Spread diced sweet potatoes on the sheet pan. Drizzle with reserved marinade and toss.
- Push sweet potatoes to one side and place chicken on the other.
- Roast for 25–30 minutes until chicken is cooked through and potatoes are tender.
- Meanwhile, cook quinoa according to package directions and set aside.
- Whisk remaining olive oil, apple cider vinegar, whole grain mustard, and maple syrup for dressing.
- Assemble bowls with spinach, quinoa, chicken slices, sweet potatoes, apple slices, and pickled onions. Drizzle with dressing and serve.
Notes
- Marinate the chicken for extra flavor — even 30 minutes helps.
- Slice apples just before serving to maintain their crunch.
- Make extra vinaigrette to use throughout the week.
- Store each component separately for best texture when meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Keywords: harvest bowl, fall bowl, maple chicken, healthy meal prep, gluten-free dinner