Harvest Chicken & Veggie Bowls with Rustic Honey Mustard
Serves 2
10 mins prep
20 mins cook
0 mins total
This Harvest Chicken & Veggie Bowl with Rustic Honey Mustard Dressing is light yet filling — the perfect macro-friendly fall meal prep recipe. Packed with quinoa, roasted veggies, juicy chicken, and tangy-sweet dressing, each bowl delivers 46g protein in a balanced, cozy meal that stores beautifully for the week.
For the Sheet Pan:
For the Grain Base:
For the Toppings:
Rustic Honey Mustard Dressing (2 tbsp per serving):
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Preheat oven to 400°F and line a large sheet pan with parchment paper.
Arrange chicken and veggies on the sheet pan. Spray veggies lightly with nonstick spray, drizzle with 1 tsp olive oil, and season with salt and pepper. Rub garlic, salt, and pepper on the chicken.
Roast for 15–20 minutes, until chicken is cooked through (165°F internal) and veggies are tender with golden edges.
While roasting, cook quinoa according to package directions and make the dressing my mixing all of the ingredients in a small bowl or dish, adjust seasonings if needed.
Assemble bowls: divide quinoa, roasted veggies, 4 oz chicken, ½ oz feta, and 2 Tbsp Rustic Honey Mustard Dressing into 5 airtight containers. I like to layer it in a jar with dressing at the bottom, then quinoa, chicken, veggies and feta.
Store in the fridge for up to 4 days. Shake before eating or transfer to a bowl and drizzle dressing over top.