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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American

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.