Fall Harvest Bowl Recipe with Chicken

My harvest bowl recipe is made with crispy chicken thighs, roasted fall veggies, and a honey mustard vinaigrette you could eat by the spoonful! Topped with chopped pecans, cranberries, and feta, this hearty bowl is equal parts nutritious and delicious.

A Quick Look

• Recipe Name: Fall Harvest Chicken Bowl
• Ready In: 60 minutes
• Serves: 4 Bowls
• Main Ingredients: sweet potatoes, shaved brussels sprouts, olive oil, salt + pepper, boneless chicken thighs, dried cranberries, crumbled feta, chopped pecans
• Why You'll Love It: My harvest bowl recipe is made with crispy chicken thighs, roasted fall veggies, and a honey mustard vinaigrette you could eat by the spoonful! Topped with chopped pecans, cranberries, and feta, this hearty bowl is equal parts nutritious and delicious.

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Fall harvest bowl recipe

Today's recipe is my latest fall craving, combining nutrient-packed ingredients with flavor powerhouses like lemon and Dijon.

My fall harvest bowl is perfect for the season, made with timeless fall veggies like roasted sweet potatoes and shredded brussels sprouts. 

Roasted chicken thighs make this meal super hearty and satisfying, while adding a great boost of protein. It’s topped with a tangy honey mustard vinaigrette and crumbled feta cheese for a burst of flavor in each bite. 

Ultra-nutritious and made for meal-prepping, add this harvest bowl to your weekly routine and reap the tasty rewards! You can thank me later. 

Ingredients needed

Here’s a little bit on everything that goes into my fall harvest bowl with chicken:

• Sweet potatoes: The base of this harvest bowl recipe is 3 large sweet potatoes that are peeled and diced small. I love their subtle sweetness in this dish. 
• Brussels sprouts: For more veggies, I use 12oz shaved Brussels sprouts. When roasted, they get a lovely brown crunch and delicious flavor. 
• Olive oil: I use 2 tablespoon olive oil to help brown the roasted veggies. 
• Salt + pepper: A touch of salt and pepper is all that’s needed to make these vegetables shine!
• Boneless chicken thighs: For protein, I add 8 boneless chicken thighs, air-fried until crispy. 
• Dried cranberries: ¾ dried cranberries add a tart and classic fall bite.
• Feta: I also use ¾ crumbled feta for a salty, creamy addition. 
• Pecans: Finally, I add ¾ cup chopped pecans for a crunchy topping. 

Honey mustard vinaigrette 

• Olive oil: ½ cup olive oil adds a rich creaminess to this vinaigrette. 
• Dijon mustard: Tangy and slightly spicy, ¼ Dijon mustard gives this dressing more depth. 
• Honey: For a sweet addition, I use ½ cup of honey. 
• Apple cider vinegar: 3 tablespoon of ACV adds a much-needed acidity.
• Garlic: For aromatics, I use 3 cloves of minced garlic. 
• Lemon: Sweet and acidic, this dressing calls for the juice of one large lemon. 
• Salt + pepper: Finally, 1 teaspoon salt and ½ teaspoon pepper help highlight each of the flavors in this vinaigrette. 

Kitchen tools required

To make this fall chicken recipe, gather a few kitchen essentials, including:

• Baking sheet
• Parchment paper
• Peeler
• Cutting board + kitchen knife
• Large glass measuring cup
• Large mixing bowl
• Air fryer 

You’ll also need some measuring cups, including ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make my fall harvest bowl recipe

Flavorful, nutritious, and perfect for meal prep, here’s how to make my fall harvest bowl recipe.

Roast your veggies

Begin by preheating your oven to 425°F and lining a baking sheet with a bit of parchment paper. 

To the prepared sheet, add 3 large sweet potatoes (peeled and diced small) and 12oz shaved or quartered Brussels sprouts. Drizzle with 2 tablespoon olive oil and sprinkle with salt and pepper. 

Give your sheet pan a toss until your veggies are well-coated, and bake for 20 minutes. At this time, give your veggies another toss and bake for an additional 10 minutes. 

Mix the honey mustard vinaigrette

While your vegetables are roasting in the oven, take a minute to mix your salad dressing.

To a large glass measuring cup, add ½ cup olive oil, ¼ cup dijon mustard, ½ cup honey, 3 tablespoon apple cider vinegar, 3 cloves minced garlic, the juice of 1 large lemon, 1 teaspoon salt, and ½ teaspoon pepper. Whisk well. 

Cook chicken + assemble 

To a large bowl, add 8 boneless chicken thighs and pour half the prepared dressing over top. Toss to coat, marinate for 30 minutes. 

Once your chicken is well-marinated, air fry it at 425°F for 14-16 minutes, flipping the thighs halfway through the cook time. Be sure to place the smooth side down first so that it gets crispy on the second half of cooking. 

When your chicken reaches an internal temperature of 160°F, you’ll know it’s alright to take it out. If you prefer, you can also bake this chicken in a traditional oven for 20-25 minutes at 425°F. 

With our elements prepared, it’s time to plate the harvest bowls!

Divide your roasted veggies evenly into four bowls and top with chopped chicken. Then, divide ¾ cup dried cranberries, ¾ cup crumbled feta, and  ¾ cup chopped pecans on top of each serving. Finish with a drizzle of the remaining dressing.

Enjoy!

Recipe tips

Below are some common harvest bowl recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve this fall harvest bowl recipe

Serve your fall harvest bowls warm, topped with chopped pecans, crumbled feta, and dried cranberries.

For even more nutrition, you can serve your bowl on top of a bed of greens – I like spinach and arugula. 

Protein swaps for this harvest bowl recipe

If chicken isn’t your thing, this harvest bowl recipe would suit a number of other protein options. Here are a few ideas to get you inspired:

• Oven-roasted chickpeas
• Cranberry turkey meatballs
• Grilled turkey breast
• Baked tempeh
• Crispy air fryer tofu

Storing leftovers

Allow your chicken and roasted vegetables to cool completely before adding them to separate airtight containers. Store your dressing in a third airtight container, like a mason jar, for convenience. 

Separating your elements will help them maintain their texture for longer, making this dish meal-prep-friendly. All elements should last 3-4 days when stored this way.

When you’re ready to enjoy, simply reheat your vegetables and grilled chicken in the oven or microwave until warm through. Add dressing, tasty toppings, and dig in!

If you liked this recipe, you’ll want to try these!

Discover tasty fall recipes to fill the season (and your stomach):

• Fall Harvest Salad
• Pumpkin Streusel Bread
• Fall Pasta Salad Recipe
• Apple Crumble Cheesecake
• Fall Apple Turkey Burgers

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak

Fall Harvest Chicken Bowl

4.91 from 10 votes

My harvest bowl recipe is made with crispy chicken thighs, roasted fall veggies, and a honey mustard vinaigrette you could eat by the spoonful! Topped with chopped pecans, cranberries, and feta, this hearty bowl is equal parts nutritious and delicious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 Bowls

Course: dinner, fall, Salad

Cuisine: American

Calories: 1256

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 3 large sweet potatoes peeled and diced small
• 12 oz shaved brussels sprouts or quartered
• 2 tablespoon olive oil
• salt + pepper
• 8 boneless chicken thighs
• ¾ cup dried cranberries
• ¾ cup crumbled feta
• ¾ cup chopped pecans

Dressing/Marinade

• ½ cup olive oil
• ¼ cup dijon mustard
• ½ cup honey
• 3 tablespoon apple cider vinegar
• 3 cloves garlic minced
• juice of 1 large lemon
• 1 teaspoon salt
• ½ teaspoon pepper

Method

 

1. Preheat oven to 425F and line baking sheet with parchment paper. Add sweet potatoes and brussels sprouts and toss with olive oil, salt, and pepper. Bake for 20 minutes and then toss, then bake another 10 minutes. Set aside.
2. While baking, combine dressing ingredients by whisking all together. Add boneless chicken thighs to a large bowl and pour over half of the dressing, tossing to coat thighs. Let marinade for 30 minutes. Save the other half of the dressing.
3. Air fry chicken at 425F for 14-16 minutes, flipping once half way. Place smooth side down first so that side gets crispy on the second half of cooking. Once meat reaches 160F, it is good to take out. Alternatively, bake at 425F for 20-25 minutes.
4. Start making bowls by equally dividing veggies into four bowls. Chop up chicken and add to bowls, then evenly divide cranberries, feta, and pecans to the four bowls as well. Drizzle each bowl with remaining dressing. Serve!

Nutrition

Calories: 1256kcalCarbohydrates: 118gProtein: 57gFat: 65gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 38gTrans Fat: 0.04gCholesterol: 240mgSodium: 1440mgPotassium: 1923mgFiber: 15gSugar: 65gVitamin A: 37015IUVitamin C: 80mgCalcium: 307mgIron: 6mg

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