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–+ servings
Honey Dijon Harvest Bowl

Hearty Honey Dijon Harvest Bowl for a Cozy Fall Feast

Enjoy the comforting Honey Dijon Harvest Bowl, a perfect blend of marinated chicken, nutty farro, and seasonal vegetables for a cozy meal.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 15 minutes
Servings: 4 bowls
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Tenderloins or turkey/tofu as alternatives
For the Grain
  • 1 cup Farro or quinoa/brown rice for gluten-free
For the Vegetables
  • 2 cups Lacinato Kale or Swiss chard/spinach
  • 2 cups Butternut Squash or sweet potatoes
For the Toppings
  • 1 each Honeycrisp Apple or any firm apple variety
  • 1/2 cup Dried Cranberries or raisins/dried cherries
  • 1/2 cup Feta Cheese omit for dairy-free or replace with vegan cheese
  • 1/4 cup Raw Pumpkin Seeds or sunflower seeds/chopped nuts
For the Dressing & Seasoning
  • 3 tablespoons Olive Oil or avocado oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Lemon Pepper

Equipment

  • whisk
  • bowl
  • pot
  • Oven
  • Grill
  • Baking sheet

Method
 

Marinate Chicken
  1. In a bowl, whisk together the honey Dijon dressing ingredients until smooth. Add the chicken tenderloins, ensuring they are well-coated, and let marinate in the refrigerator for 2-4 hours.
Cook Farro
  1. Bring a pot of salted water to a boil and cook the farro according to package instructions, about 25-30 minutes. Drain and fluff with a fork.
Roast Pumpkin Seeds
  1. Preheat oven to 350°F (175°C). Toss pumpkin seeds with olive oil and spices. Spread on a baking sheet and roast for 10-12 minutes.
Roast Kale
  1. Raise oven to 400°F (200°C). Drizzle kale with olive oil and salt, massage leaves, and bake for 8-10 minutes.
Roast Butternut Squash
  1. Lower oven to 425°F (220°C). Toss butternut squash with olive oil, salt, and pepper; roast for about 20 minutes.
Cook Chicken
  1. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes, flipping halfway through, or bake at 425°F (220°C) for 15-20 minutes.
Assemble Bowls
  1. Layer farro at the base of each bowl, add crispy kale, butternut squash, apple slices, and grilled chicken. Top with feta, cranberries, and pumpkin seeds, and drizzle with dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1800IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

For best results, rest the chicken after cooking and use fresh herbs for added flavor. Meal prep friendly; store components separately for freshness.

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