Fall Harvest Chicken Bowl

Prep: 10 minutes
Cook: 20–25 minutes
Total: ~30–35 minutes

Servings: 1–2

Ingredients

Base

• 1 cup of cooked quinoa
• 1-2 cups of arugula

Protein

• 6–8 oz chicken breast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Roasted Sweet Potato

• ½ Sweet potato, cubed
• Olive oil spray
• Salt + paprika (or cinnamon for fall flavor)

Toppings

• 2 tsp of Dried cranberries
• Drizzle of Peach balsamic glaze

Olive Oil Honey Mustard Dressing

• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1–2 tsp lemon juice (optional)
• Pinch of salt + pepper

Whisk until smooth and slightly emulsified.

Instructions

1. Roast sweet potatoes

1. Preheat oven to 400°F.

2. Cube sweet potato and lightly coat with olive oil spray.

3. Season with salt (and optional paprika or cinnamon).

4. Roast for 20–25 minutes, flipping halfway, until soft and golden.

2. Cook chicken

1. Season chicken with garlic powder, onion powder, salt, and pepper.

2. Grill or pan-cook until golden and fully cooked.

3. Slice into strips.

3. Make dressing

1. Whisk olive oil, Dijon mustard, honey, and optional lemon juice until combined.

2. Season with salt and pepper to taste.

4. Assemble bowl

1. Add quinoa and arugula as the base.

2. Layer on chicken and roasted sweet potato.

3. Sprinkle dried cranberries.

4. Drizzle with peach balsamic glaze.

5. Finish with honey mustard dressing.