Print

Chicken Harvest Bowl

Print Recipe

Indulge in the vibrant Chicken Harvest Bowl, a comforting dish that combines tender chicken, seasonal veggies, and aromatic herbs. This easy-to-make recipe bursts with flavor and color, making it perfect for cozy dinners or gatherings. Enjoy the warmth of roasted vegetables and the satisfying crunch of grains, all drizzled with a sweet-tangy balsamic glaze.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots)
  • 2 tbsp olive oil (for chicken)
  • 1 tbsp olive oil (for veggies)
  • 2 tsp fresh rosemary or thyme
  • 1 cup quinoa or brown rice
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop seasonal vegetables into bite-sized pieces.
  3. In a large bowl, drizzle 2 tbsp olive oil over chicken breasts; season with salt, pepper, garlic powder, and herbs.
  4. Spread chopped vegetables on a parchment-lined baking sheet; drizzle with 1 tbsp olive oil and sprinkle with salt. Roast for 25-30 minutes until tender.
  5. Cook quinoa or brown rice according to package instructions while veggies roast.
  6. In a skillet over medium-high heat, sear seasoned chicken for about 5-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
  7. Assemble bowls by layering grains at the bottom, topped with roasted veggies and sliced chicken. Drizzle with balsamic vinegar mixed with honey.

Nutrition

Keywords: Feel free to swap in your favorite seasonal vegetables. Add nuts for extra crunch or avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://cookingwithruth.com/savory-chicken-harvest-bowl-a-cozy-autumn-delight/