As the air turns crisp and the leaves begin to fall, there’s nothing quite like a warm, hearty bowl to bring comfort to your table. A Fall Chicken Power Bowl is the perfect way to celebrate seasonal flavors while keeping things nutritious and satisfying. Packed with lean protein, roasted vegetables, and vibrant autumn ingredients, this recipe is not only delicious but also easy to make even on busy weeknights.
Why This Fall Chicken Power Bowl Stands Out
This bowl is a complete meal in one dish. It balances protein, complex carbs, healthy fats, and fiber everything your body needs to feel nourished and energized. What makes it extra special is the combination of roasted fall veggies like sweet potatoes, Brussels sprouts, and carrots with tender grilled chicken and a drizzle of tangy maple-Dijon dressing.
Each bite offers a mix of savory, sweet, and slightly tangy flavors that make you want to come back for more. It’s also highly customizable, so you can use whatever grains, greens, or dressings you have on hand.
Ingredients You’ll Need
For the Bowl
- 2 boneless, skinless chicken breasts
- 1 cup cooked quinoa or brown rice
- 1 medium sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 medium carrot, sliced
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 handful baby spinach or kale
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon dried cranberries or pomegranate seeds (optional for sweetness)
For the Maple-Dijon Dressing
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon apple cider vinegar
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Chicken
Lightly season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat a skillet over medium-high heat and cook each side for about 5–6 minutes until golden and fully cooked. Once done, let them rest for a few minutes before slicing.
Step 2: Roast the Veggies
Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes, Brussels sprouts, and carrots in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes until caramelized and tender. Roasting brings out their natural sweetness and enhances the earthy fall flavors.
Step 3: Cook the Base Grain
While the veggies roast, prepare your grain. Quinoa works beautifully for this bowl since it’s light, fluffy, and high in protein, but brown rice or farro are great alternatives.
Step 4: Whisk the Dressing
Combine olive oil, Dijon mustard, maple syrup, apple cider vinegar, and a pinch of salt in a small bowl. Whisk until smooth and creamy. The maple syrup adds a hint of sweetness that pairs perfectly with the savory chicken and vegetables.
Step 5: Assemble the Bowl
Layer the cooked grains at the bottom of a large bowl. Add the roasted vegetables, sliced chicken, and a handful of greens. Sprinkle chopped nuts and dried cranberries for crunch and color. Finally, drizzle the maple-Dijon dressing generously over the top.
Tips for the Perfect Fall Power Bowl
- Prep ahead: Cook the chicken and grains in advance to make weekday meals faster.
- Switch it up: Try roasted butternut squash, kale, or even roasted beets for variety.
- Add creaminess: A dollop of Greek yogurt or a sprinkle of feta cheese takes this bowl to the next level.
- Meal prep friendly: These bowls store beautifully in the fridge for up to three days, making them great for lunch or dinner on the go.
The Experience of Making It
What makes this recipe truly rewarding is how your kitchen smells while cooking. The roasted sweet potatoes and Brussels sprouts fill the air with warmth, while the sizzling chicken in the skillet adds that perfect homestyle aroma. When all the ingredients come together in one bowl, the colors and textures create a meal that feels both nourishing and satisfying.
This Fall Chicken Power Bowl is a go-to recipe for anyone looking to enjoy the coziness of autumn while still eating healthy. It’s a balance of flavor, nutrition, and comfort—exactly what a fall meal should be.