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Fall Harvest Bowl

a delicious and healthy meal that everyone will love!

Ingredients

  • mixed greens
  • quinoa
  • roasted sweet potato
  • honey crispy apple
  • cubed white cheddar cheese
  • toasted pepitas

dressing

  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 garlic clove minced
  • 1 tbsp maple syrup
  • salt and pepper

roasted chicken

  • 1 pound boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • zest and juice of 1 lemon
  • 4 garlic cloves minced
  • 1 shallot finely chopped
  • 2 tbsp fresh rosemary chopped
  • salt and pepper

Instructions

Make the Dressing

  1. Whisk ingredients together slowly adding in the olive oil. Set aside

Make the Chicken

  1. Preheat oven to 425 degrees F.

  2. In a medium bowl, whisk together the olive oil, Dijon mustard, lemon zest and juice, garlic, shallot, rosemary and a pinch of salt and pepper. Add the chicken and turn to coat. Transfer to parchment-lined baking sheet and roast until the chicken is cooked through, about 20-25 minutes. Remove from the oven and cut into bite sized pieces for salad. Or you can serve directly on top.

Make the Salad

  1. Add mixed greens to bowl and top with quinoa, roasted sweet potatoes, apple slices, cheese, and pepitas. Toss with dressing. Add chicken on top.