Description
Autumn in a bowl: cozy roasted root veggies, warmly spiced chicken, earthy grains, and a whisper of maple—this is the kind of food that feels like a hug from the inside out. Trust your senses. It’s ready whenever you are, and it won’t disappoint.
Ingredients
Protein
2 chicken thighs or breasts (boneless, skinless)
Seasoning: salt, pepper, garlic powder, smoked paprika
Veggies
2 medium sweet potatoes, cubed
1 cup Brussels sprouts, halved
1 small red onion, sliced
Olive oil
Grain Base
1 cup cooked quinoa or wild rice
Twist (Optional)
Dried cranberries
Maple‑Dijon Vinaigrette
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tsp apple cider vinegar
Salt & pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss sweet potatoes, Brussels sprouts, and red onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
Season chicken and roast or pan‑sear until golden and cooked through (internal temperature of 165 °F or 74 °C). Let it rest, then slice.
Cook quinoa or wild rice according to package instructions.
Whisk together olive oil, Dijon, maple syrup, apple cider vinegar, salt, and pepper.
Assemble your bowl: layer grain, veggies, and sliced chicken. Drizzle with vinaigrette and sprinkle dried cranberries if you like a tart, sweet pop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 / Serving
- Fat: 16g / Serving
- Carbohydrates: 51g / Serving
- Fiber: 8g / Serving
- Protein: 45g / Serving