BLOG INSTAGRAM TIKTOK

Terms Of ServicePrivacy Policy

Powered by Jupiter

Harvest Chicken & Veggie Bowls with Rustic Honey Mustard | Stoked at Home

Harvest Chicken & Veggie Bowls with Rustic Honey Mustard

Harvest Chicken & Veggie Bowls with Rustic Honey Mustard

10 mins prep

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.

1 servings

What you need

boneless chicken breast

1 ½ lb boneless chicken breast, skinless chicken breast (about 4 oz per serving)

broccolini

2 cup broccolini, chopped

carrot

2 cup carrot, chopped

red onion

1 red onion, sliced

olive oil cooking spray

1 tsp olive oil cooking spray, for veggies

salt & pepper

2 salt & pepper, to taste

garlic clove

2 garlic clove, minced (for chicken)

cooked quinoa

1 ⅔ cup cooked quinoa, about ⅓ cup per serving

feta

2 ½ oz feta, ½ oz per serving

dijon mustard

¼ cup dijon mustard

whole grain mustard

2 tbsp whole grain mustard, for texture

honey

3 tbsp honey, more or less to taste

apple cider vinegar

2 tbsp apple cider vinegar, or white wine vinegar

extra-virgin olive oil

3 tbsp extra-virgin olive oil, instead of ⅓ cup

water

1 water, to thin, if needed

Checkout experience

Shop ingredients

Instructions


1 Preheat oven to 400°F and line a large sheet pan with parchment paper.
2 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.
3 Roast for 15–20 minutes, until chicken is cooked through (165°F internal) and veggies are tender with golden edges.
4 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.
5 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.
6 Store in the fridge for up to 4 days. Shake before eating or transfer to a bowl and drizzle dressing over top.

View original recipe

More recipes

Brown Butter Butternut Squash Ravioli with Maple Rosemary Walnuts

French Onion Beef and Orzo Skillet | Easy One-Pot Dinner

Easy Creamy Tomato Basil Soup with Canned Tomatoes

French Onion Gruyère Focaccia Bread

Homemade Pumpkin Spice Coffee Syrup (Easy Fall Recipe)

Pumpkin Chocolate Chunk Granola (Easy Homemade Fall Granola)

Fall Harvest Salad with Maple Dijon Dressing

Fall Chicken Salad

5-Ingredient Chicken Pesto Tortellini Bake

Crisp Apple Feta Salad

Apple Cider Pulled Pork Stuffed Sweet Potatoes

Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing