Roasted Squash & Chicken Harvest Bowl
This roasted squash harvest bowl is the perfect fall chicken bowl. It’s made with delicata squash, wild rice, a kale salad, and a maple dijon dressing.
When fall rolls around, I am all about cooking as much winter squash as possible! Butternut squash (like my butternut squash tots), pumpkin, spaghetti squash, you name it! And delicata squash is totally underrated. Delicata is sweet, nutty, and has an edible skin, making it the perfect star for a harvest chicken bowl!
This roasted delicata squash & chicken harvest bowl is the perfect high-protein dinner! It’s topped off with a maple dijon dressing for the perfect pop of fall flavors!
Why you’ll love this recipe
- It’s full of protein. With 35 grams of protein per bowl, this recipe will leave you feeling satiated!
- It uses the yummiest fall ingredients. There’s a very popular recipe for a copycat Sweetgreen harvest bowl that uses sweet potato, and it’s equally delicious, but sweet potato can be a little overdone. We all use sweet potato year-round, but this recipe uses seasonal ingredients like delicata squash to really take advantage of the season!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Possible substuitions |
| Chicken breast | The main protein for the recipe | Boneless chicken thighs or shredded rotiserre chicken |
| Delicata squash | The squash star of the show for a nutty and sweet flavor! | Butternut squash |
| Brussels sprouts | This adds more savory flavor to the roasted vegetable blend. | I wouldn’t recommend swapping out this ingredient |
| Wild rice | The hearty grain for the bowl | Quinoa or brown rice |
| Kale | This is the base of the salad. | You can also make a salad with arugula. You’d be able to skip the step of massaging the greens. |
| Apple | Apple adds a touch of sweetness of crunch to the salad. | You can use honeycrisp or gala apples for this recipe. |
| Dried cranberries | This adds some extra sweet and tart flavor to the salad | Pomegranate seeds |
| Dijon mustard | This is the base of the honey mustard dressing | You can also use a whole grain mustard |
| Maple syrup | This adds sweetness to the dressing | Honey |
| Red wine vinegar | This adds acid to the dressing | Apple cider vinegar |
How do you cut delicata squash?
- Cut the ends off the delicata squash
- Slice in half, lengthwise
- Scoop out the seeds
- Flip the squash flesh side down and slice into half moons
Can you eat the skin on delicata squash?
Yes, you can eat the skin on delicata squash! No peeling the skin, or discarding.
How to make roasted squash & chicken harvest bowl
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Toss the vegetables with herbs and avocado oil and add to baking sheet.
Step two. Roast the veggies.
Step three. Season the chicken well on both sides.
Step four. Roast the chicken and rest before slicing.
Step five. Massage the kale with oil, lemon juice and a pinch of salt. Add the apple and cranberries and toss to combine.
Step six. Make the dressing and then assemble the bowls.
Tips & Tricks
- Make it easier with pre-cooked chicken. You can easily use shredded rotisserie chicken in this recipe!
- Make the salad fresh. Most of the ingredients in this recipe are just as good reheated, but make sure you make the salad fresh so it doesn’t get soggy and the apples don’t brown.
- Take a shortcut with pre-cooked rice. There are a lot of different options for pre-cooked wild rice (or quinoa) if you’d rather save time.
Recipe FAQS
Delicata squash is a seasonal ingredient that you can find during the fall and winter.
Delicata squash is lightly sweet, nutty, and is made more savory when roasted!
More Winter Squash Recipes to Try…
If you tried these Roasted Squash & Chicken Harvest Bowl or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Roasted Squash & Chicken Harvest Bowl
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Ingredients
For the roasted vegetables
- 1 delicata squash, chopped into half moons
- 8 oz brussels sprouts, halved
- 1 tbsp avocado oil
- Salt and pepper
- 1 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp garlic powder
For the chicken
- 12 oz chicken breast
- 2 tsp avocado oil
- salt and pepper
- 2 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried sage
For the bowls
- 2 cups kale, destemmed
- ½ tsp avocado oil
- ½ tsp lemon juice
- Salt
- ½ honey crisp apple, diced
- 1 tbsp dried cranberries
- ⅔ cups wild rice, cooked
For the dressing
- 2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp red wine vinegar
- 1 clove garlic, grated
- ½ tsp dried thyme
- salt & pepper
- 3 tbsp olive oil
Instructions
- To make the roasted vegetables, preheat the oven to 400 F and add the vegetables to a large baking dish. Toss with herbs and avocado oil and roast for 30-35 minutes, tossing halfway through. The
- To make the chicken, after the vegetables go into the oven, season the chicken generously on both sides and add avocado oil. Transfer to the oven for 20 minutes, or until the internal temperature reads 165 F. Remove from the oven and allow to rest before slicing.
- To make the salad, add the kale to a bowl and top with oil, lemon juice and a pinch of salt. Massage the kale with your hands for a few minutes until soft. Add the apple and cranberries and toss to combine.
- To make the dressing, combine the mustard, maple syrup, vinegar, garlic, salt & pepper and thyme. Slowly stream the oil in while constnatly whisking.
- Assemble the bowls, by dividing the chicken, roasted veggies, cooked wild rice and salad between three bowls. Top with dressing and serve!
