Description
This comforting Fall Harvest Bowl is the perfect nourishing meal for cool evenings. It features tender roasted sweet potatoes, crispy brussels sprouts, and juicy chicken thighs marinated in a tangy, homemade honey-mustard dressing. Packed with wholesome ingredients like pecans, cranberries, and feta, this dish offers a perfect balance of savory and sweet notes. It is a nutrient-dense, efficient, and satisfying dinner that is ideal for busy weeknights, providing long-lasting satiety and fresh seasonal flavors in every bite.
Ingredients
3 large sweet potatoes, peeled and diced small
12 oz shaved or quartered brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste
8 boneless chicken thighs
3/4 cup dried cranberries
3/4 cup crumbled feta cheese
3/4 cup chopped pecans
1/2 cup olive oil (for dressing)
1/4 cup Dijon mustard
1/2 cup honey
3 tablespoons apple cider vinegar
3 cloves garlic, minced
Juice of 1 large lemon
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Arrange the diced sweet potatoes and brussels sprouts on the sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 20 minutes, then toss gently and roast for another 10 minutes until tender and caramelized.
While vegetables roast, whisk together 1/2 cup olive oil, Dijon mustard, honey, apple cider vinegar, minced garlic, lemon juice, 1 tsp salt, and 1/2 tsp pepper.
Marinate the chicken thighs in half of the prepared dressing for at least 15 minutes.
Sear or bake the chicken thighs until cooked through to an internal temperature of 165 degrees Fahrenheit.
Assemble bowls by dividing the roasted vegetables and chicken, then topping with cranberries, feta, and pecans.
Drizzle with the remaining dressing before serving.
Notes
Store leftover dressing in the refrigerator for up to one week. To make this ahead, roast vegetables and prep dressing in advance, then assemble just before serving.