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- 1 pound boneless, skinless chicken breasts - 1 cup quinoa, rinsed - 1 cup butternut squash, diced - 1 cup Brussels sprouts, halved - 1 honeycrisp apple, diced - 1/2 cup dried cranberries - 1/4 cup pumpkin seeds You need fresh, quality ingredients for the best flavor. I love using chicken breasts for their tender meat. Quinoa is my go-to grain. It cooks up fluffy and adds protein. Seasonal veggies, like butternut squash and Brussels sprouts, provide great taste and color. Honeycrisp apples add a sweet crunch, while dried cranberries bring a tangy note. Lastly, pumpkin seeds give a nice crunch and healthy fats. - 2 tablespoons olive oil - 1 teaspoon cinnamon - 1 teaspoon cumin - Salt and pepper to taste - Fresh parsley for garnish Seasoning is key to making this dish pop. I use olive oil to coat the veggies and chicken. It helps the spices stick and adds richness. Cinnamon and cumin give warm, earthy flavors. Don’t forget salt and pepper; they enhance every bite. Fresh parsley adds brightness and a pop of green at the end. - Baking sheet - Skillet - Saucepan - Mixing bowls You’ll need a few basic tools to make this dish easy. A baking sheet is perfect for roasting the veggies. A skillet helps cook the chicken evenly. Use a saucepan to cook the quinoa in broth for extra flavor. Mixing bowls are great for combining everything before serving. Keep it simple and enjoy the process! First, preheat your oven to 400°F (200°C). This step warms the oven for crisp, tasty veggies. Next, take a large bowl. Toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil. Add cinnamon, salt, and pepper to the bowl. Mix well so the veggies are coated evenly. Spread the mixture on a baking sheet. Roast for 20-25 minutes, stirring halfway through. The goal is tender, caramelized veggies. While the veggies roast, heat the remaining olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and cumin. Cook each side for about 6-7 minutes. You want the chicken to be fully cooked, with no pink inside. When done, remove it from the heat. Let the chicken rest for a few minutes before slicing it. Now, let’s cook the quinoa. Rinse 1 cup of quinoa under cool water. This step helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable or chicken broth. Bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for 15 minutes. The quinoa should be fluffy and all the liquid absorbed when done. In a large mixing bowl, combine the cooked quinoa, roasted veggies, diced honeycrisp apple, dried cranberries, and pumpkin seeds. Gently toss everything together. This mix adds great flavor and texture. To assemble your grain bowls, divide the quinoa mixture among serving bowls. Top each bowl with the sliced chicken. Finally, garnish with fresh parsley before serving. Enjoy your healthy and colorful meal! To make great roasted vegetables, use the right oven temperature. Set your oven to 400°F (200°C) before cooking. This heat helps the veggies become tender and caramelized. Roast them for 20-25 minutes. Remember to stir halfway through. This ensures even cooking and color. For the best chicken, seasoning is key. Use salt, pepper, and cumin for great flavor. Cook the chicken for about 6-7 minutes per side. Check that it is no longer pink in the center. Let the chicken rest after cooking. This keeps it juicy and tasty. When cooking quinoa, use broth instead of water. This adds more flavor to the grain. Rinse the quinoa before cooking to remove any bitterness. Cook it for about 15 minutes until fluffy. After cooking, fluff the quinoa with a fork. This makes it light and airy. {{image_2}} You can change the protein in your Harvest Chicken Grain Bowls. Tofu or chickpeas work well. They add good texture and flavor. If you want a plant-based option, chickpeas give protein and fiber. Tofu absorbs flavors great and takes on nice taste when cooked. You can also swap grains. Try farro or brown rice instead of quinoa. Farro has a nutty taste and chewy texture. Brown rice is filling and hearty. Both will make your bowls satisfying. Fall brings many tasty veggies. Add diced carrots or sweet potatoes for extra comfort. They roast well and add sweetness. These root veggies give a nice color to your bowl. Don’t forget seasonal fruits! Pears and pomegranates add freshness. Pears are juicy and sweet, while pomegranates give a nice crunch. Toss them in for more flavor and fun. Dressings can boost your bowls. Try a honey mustard or balsamic vinaigrette. They add tangy notes that contrast with the sweet vegetables. A drizzle of tahini can also add creaminess. Spices can change the whole dish. Besides cinnamon and cumin, try paprika or garlic powder. These spices add depth to your meal. Experiment to find your favorite mix! To keep your Harvest Chicken Grain Bowls fresh, use airtight containers. This helps avoid moisture and keeps flavors intact. Store leftovers in the fridge within two hours of cooking. They stay good for about three to four days. Always label your containers with the date to keep track. When reheating, keep the grains and proteins separate. Use the microwave or a skillet for this. For the microwave, heat in 30-second bursts. Stir between each burst to avoid hot spots. If using a skillet, add a splash of broth or water to maintain moisture. This keeps the dish tasty and prevents it from drying out. You can freeze portions of the grain bowls for later meals. Pack them into airtight containers or freezer bags. Make sure to remove as much air as possible. They stay good in the freezer for up to three months. To thaw, move them to the fridge overnight. You can also use the microwave on the defrost setting if you're in a hurry. You can use other grains like farro, brown rice, or barley. Each grain has a unique taste and texture. Make sure to adjust the cooking time. For example, brown rice takes about 45 minutes to cook. Farro usually takes about 30 minutes. Yes, you can easily make a vegan version. Use tofu or chickpeas as your protein. For a tasty dressing, try a mix of tahini and lemon juice. This keeps the bowl creamy and rich without dairy. Meal prep is simple! Cook everything, then store the parts in separate containers. This keeps each ingredient fresh. Assemble the bowls just before serving for the best taste and crunch. This blog post covers easy grain bowls with chicken and quinoa. You learned about key ingredients, kitchen tools, and step-by-step instructions. Tips for perfect cooking help you achieve tasty results. We also discussed variations and smart storage options. Embrace creativity by trying new ingredients and flavors. Enjoy making these dishes for meal prep or quick lunches. With a few simple steps, you can make delicious, healthy meals at home. Take your time and savor the process.

Harvest Chicken Grain Bowls

Elevate your dinner with these delicious Harvest Chicken Grain Bowls! Packed with nutritious ingredients like quinoa, roasted butternut squash, Brussels sprouts, and honeycrisp apples, this recipe is both hearty and satisfying. Perfectly seasoned chicken adds protein to this wholesome meal. Click through to discover how to create this colorful and tasty dish for your family. #HarvestChicken #GrainBowls #HealthyEating #FallRecipes
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 cup butternut squash, diced

1 cup Brussels sprouts, halved

1 honeycrisp apple, diced

1/2 cup dried cranberries

1/4 cup pumpkin seeds

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon cumin

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, cinnamon, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and caramelized, stirring halfway through.

      While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and cumin. Cook the chicken for about 6-7 minutes per side or until fully cooked and no longer pink in the center. Once done, remove from heat and let rest before slicing.

        In a medium saucepan, combine the quinoa with the vegetable or chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

          In a large mixing bowl, combine the cooked quinoa, roasted vegetables, diced apple, dried cranberries, and pumpkin seeds. Gently toss to combine.

            To assemble the grain bowls, divide the quinoa mixture among serving bowls, and top each with sliced chicken breasts.

              Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4