Fall Harvest Bowl with Roasted Chicken
Celebrate the flavors of the season with this nourishing Fall Harvest Bowl. Featuring juicy roasted chicken thighs paired with tender sweet potatoes, charred Brussels sprouts, and a medley of textures from crunchy pecans and chewy dried cranberries. Finished with a savory feta crumble and a bright honey-dijon vinaigrette, this wholesome meal is perfectly balanced, hearty, and ideal for cozy weeknight dinners or efficient meal prep.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
3 large sweet potatoes, peeled and cubed
12 ounces Brussels sprouts, quartered
4 boneless, skinless chicken thighs
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled
1/3 cup pecans, toasted
1/3 cup dried cranberries
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potatoes and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a large sheet pan.
Season chicken thighs with remaining oil, salt, and pepper and add to the sheet pan.
Roast for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Whisk together honey, Dijon mustard, and apple cider vinegar to create the vinaigrette.
Divide roasted vegetables and chicken into bowls.
Top with crumbled feta, toasted pecans, and dried cranberries.
Drizzle with the prepared honey-dijon vinaigrette and serve.
Notes
You can prep the vegetables and chicken in advance and store them in the refrigerator for up to 3 days. Toast the pecans in a dry pan over medium heat for 2-3 minutes for an enhanced flavor. If you prefer, substitute chicken thighs with chicken breasts, adjusting cooking time accordingly.