Harvest Chicken Bowls (Gluten-Free, Dairy-Free, Cozy + Nourishing)
Okay, let’s talk cozy fall food — but make it healthy, vibrant, and meal-prep friendly.
These Harvest Chicken Bowls are the kind of meal that makes you pause for a second mid-bite and think, “WOW, this tastes like I actually have my life together.” (Even if everything else feels like chaos — because… same.)
This bowl has a little bit of everything you want this time of year:
Roasted sweet potatoes (hello caramelized magic)
Juicy seasoned chicken
Crisp apples for that pop of sweetness
Soft massaged kale (trust… this makes kale delicious)
And the real star: a silky maple Dijon dressing that ties the whole bowl together in a slightly tangy, slightly sweet, fully addictive way.
It’s warm. It’s nourishing. It tastes like fall, without being heavy.
This is one of those meals where you finish it and feel good.
Like… energized-good. Not “I need to lay down for the rest of the afternoon” good.
Why This Recipe Works
This bowl hits the perfect balance of:
Comfort + Nutrients (sweet potato + kale is chef’s kiss)
Sweet + Savory (apples + seasoned chicken — SO GOOD)
Quick + Meal-Prep Friendly (it packs and reheats beautifully)
You can make a batch on Sunday and have lunches ready for the week.
Or make it fresh for dinner and watch your family actually eat their vegetables. Wins all around.
Ingredients
(Serves 4)
Chicken
1.5 lbs chicken breasts or thighs
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
Roasted Veggies
2 medium sweet potatoes, diced
1 small red onion, sliced
1 apple, diced (Honeycrisp or Pink Lady work great)
1 tbsp olive oil
½ tsp cinnamon
½ tsp sea salt
Greens
4 cups shredded kale
1 tsp olive oil
Pinch of sea salt
Maple Dijon Dressing
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
Pinch sea salt
Optional Toppings
Toasted pecans or pumpkin seeds
Dried cranberries
How to Make It
Roast the Veggies
Toss sweet potatoes, onion, and apple with olive oil, cinnamon, and salt.
Spread on a sheet pan and roast at 425°F for 25–30 minutes, flipping halfway.Cook the Chicken
Season chicken with salt, pepper, garlic powder, and smoked paprika.
Grill or pan-sear until cooked through, then slice.Massage the Kale
Add kale to a bowl with olive oil + salt and massage for one minute.
This step makes all the difference — trust me.Whisk the Dressing
Olive oil + maple + Dijon + vinegar + pinch of salt.
That’s it. So simple. So good.Assemble Your Bowl
Kale → roasted veggies → sliced chicken → drizzle dressing → toppings for crunch.
Make It Your Own
Swap the chicken for salmon or turkey
Add quinoa or cauliflower rice to bulk it up
Make it vegetarian by adding roasted chickpeas instead of chicken
This bowl is flexible, forgiving, and always delicious.
Storage + Meal Prep
Store everything separately or build the bowls ahead of time — just keep the dressing on the side until serving.
Stays fresh in the fridge for up to 5 days.
If you make this Harvest Bowl, tag us!
We love seeing your creations — especially when the whole family gets involved.
Now get ready… because this one is going into your weekly rotation. 🍁🥗✨
