Harvest Chicken & Veggie Bowls with Rustic Honey Mustard
This Harvest Chicken & Veggie Bowl with Rustic Honey Mustard Dressing is light yet filling — the perfect macro-friendly fall meal prep recipe. Packed with quinoa, roasted veggies, juicy chicken, and tangy-sweet dressing, each bowl delivers 46g protein in a balanced, cozy meal that stores beautifully for the week.
Creator: Leslie Stokes
I don’t know about you, but I’m already in fall mode. Never mind the fact that it’s still 100° outside here — my brain is craving cozy flavors, hearty bowls, and recipes that feel a little more grounded after a summer of pool days, s’mores, and snacks on the go. Enter: this Harvest Chicken & Veggie Bowl with Rustic Honey Mustard Dressing.
Why a Harvest Bowl?
A harvest bowl is basically the fall cousin of a grain bowl. It’s a mix-and-match meal that layers a hearty grain (like quinoa), roasted seasonal veggies, lean protein, and a bold dressing that ties everything together. What I love about this one is that it’s light enough for warm weather but still filling. It’s one of those meals that doesn’t weigh you down yet feels like comfort food.
Sheet Pan Simplicity
The real magic of this recipe is that everything roasts together on one sheet pan. The chicken, broccolini, rainbow carrots, and onions all cook at the same temperature, which means less cleanup and less time in the kitchen. Just drizzle a little olive oil on the veggies, season everything well, and let the oven do the work.
Roasting at 400°F gives the veggies a slight caramelization while keeping the chicken juicy. This isn’t one of those “dry chicken and sad veggies” meal preps — the garlic on the chicken and the natural sweetness of the carrots and onions keep every bite flavorful.
The Dressing That Makes It
Can we talk about this Rustic Honey Mustard Dressing for a second? It’s everything. Tangy Dijon, a little whole grain mustard for texture, apple cider vinegar, and a touch of honey. I cut back the olive oil in the batch so it’s a little lighter, but you still get that silky, restaurant-style drizzle. I’m not about to sacrifice flavor for macros, and thankfully, I didn’t have to. Two tablespoons per bowl feels indulgent, but with the tweak, it totally fits.
Balanced Macros You Can Feel Good About
Each bowl hits that sweet spot:
46 grams of protein to keep you satisfied
39 grams of carbs from quinoa and roasted veggies for steady energy
18 grams of fat for flavor and balance
All tucked into a bowl that comes in around 450 calories
For anyone who’s starting to count macros (like me), this is the kind of meal that makes it easy. It’s balanced, delicious, and pre-portioned so you’re not tempted to eyeball servings or pick at leftovers.
A Fall Recipe You’ll Make Again and Again
Even though it’s still scorching outside, this bowl has me in full-on autumn mode. It’s hearty but not heavy, healthy but not boring, and it tastes just as good on day four as it does fresh out of the oven. If you’re looking for a recipe to ease you into fall meal prep season — this is it.
Whether you’re dabbling in macros like I am, or just trying to reset after a summer of looser eating, this Harvest Chicken & Veggie Bowl is the perfect fresh start.
Meal Prep Made Easy
Meal Prep Made Easy
I made five servings and packed them in glass containers. They hold up beautifully in the fridge for up to 4 days, which means lunches (or dinners) are ready to grab and go. I like to shake mine right in the container so the dressing coats the quinoa and veggies, but you can also pour everything into a bowl for that picture-perfect drizzle moment.
Pro tip: if you love a little crunch, sprinkle some pumpkin seeds or chopped pecans on top before serving. Totally optional, but it makes it even more “harvest-y.”
Harvest Chicken & Veggie Bowls with Rustic Honey Mustard
Ingredients
For the Sheet Pan:
- 1½ lbs boneless skinless chicken breast (about 4 oz per serving)
- 2 cups broccolini chopped
- 2 cups rainbow carrots chopped
- 1 large red onion sliced
- 1 tsp olive oil + nonstick spray for veggies
- Salt & pepper to taste
- 1 garlic clove minced (for chicken)
For the Grain Base:
- 1⅔ cups cooked quinoa about ⅓ cup per serving
For the Toppings:
- 2½ oz feta cheese ½ oz per serving
Rustic Honey Mustard Dressing (2 tbsp per serving):
- ¼ cup Dijon mustard
- 2 Tbsp whole grain mustard for texture
- 3 Tbsp honey more or less to taste
- 2 Tbsp apple cider vinegar or white wine vinegar
- 3 Tbsp extra-virgin olive oil instead of ⅓ cup
- 1 small garlic clove grated or finely minced
- 1 –2 Tbsp water to thin, if needed
- Salt & black pepper to taste
Let's Make It
- Preheat oven to 400°F and line a large sheet pan with parchment paper.
- Arrange chicken and veggies on the sheet pan. Spray veggies lightly with nonstick spray, drizzle with 1 tsp olive oil, and season with salt and pepper. Rub garlic, salt, and pepper on the chicken.
- Roast for 15–20 minutes, until chicken is cooked through (165°F internal) and veggies are tender with golden edges.
- While roasting, cook quinoa according to package directions and make the dressing my mixing all of the ingredients in a small bowl or dish, adjust seasonings if needed.
- Assemble bowls: divide quinoa, roasted veggies, 4 oz chicken, ½ oz feta, and 2 Tbsp Rustic Honey Mustard Dressing into 5 airtight containers. I like to layer it in a jar with dressing at the bottom, then quinoa, chicken, veggies and feta.
- Store in the fridge for up to 4 days. Shake before eating or transfer to a bowl and drizzle dressing over top.
Nutrition Facts
Nutrition (per bowl)
Calories: ~453
Protein: ~46 g
Carbs: ~39 g
Fat: ~18 g
Fiber: ~6 g
