Maple Apple Chicken Fall Harvest Bowl (with gluten free option!!)

A cozy maple apple chicken fall harvest bowl made with tender marinated chicken, roasted butternut squash, Brussels sprouts, and cheesy tortellini. This easy fall dinner is packed with protein, seasonal vegetables, and cozy flavors — perfect for a healthy weeknight meal or fall meal prep.

Maple Apple Chicken Fall Harvest Bowl

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Course: Main Course

Ingredients Method

Ingredients

  

For the Maple Apple Chicken Marinade:

• 1½ 2 lbs. boneless skinless chicken thighs
• ¼ cup coconut aminos
• 2 tbsp pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 garlic cloves minced
• 1 tsp fresh rosemary chopped
• 1 tsp fresh thyme
• ½ tsp sage
• 1 tsp smoked paprika
• ¼ tsp cinnamon
• ½ tsp black pepper
• 2-3 tsp tsp kosher salt

For the Bowls:

• 3 cups butternut squash peeled and cubed
• 3 cups Brussels sprouts halved
• 9-10 oz cheese tortellini (or gnocchi for a gf option)
• 1 –2 tbsp olive oil
• Salt + black pepper to taste
• cinnamon for squash
• 1/2 cup grated Parmesan, crumbled feta, or goat cheese for topping
• Fresh rosemary or thyme optional
• honey for drizzling

Method

 

Marinate the Chicken:

1. Salt both sides of the chicken thighs. Mix the rest of the marinade ingredients in a bowl and then pour over the chicken thighs in a large plastic bag.
2. Refrigerate and let it sit for at least 2 hours, ideally 6–12 hours.

Roast the vegtables:

1. Preheat oven to 425°F.
2. Toss the cubed butternut squash and halved Brussels sprouts with olive oil and salt Spread onto a large sheet pan in a single layer. Add Garlic to the Brussel sprouts and cinnamon to the squash.
3. Roast for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized and the Brussels sprouts are crispy around the edges.
4. Heat your grill over medium-high heat or you can use the airfyrer. Remove the chicken from the marinade and grill for approximately 3-4 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
5. Let the chicken rest for a few minutes, then slice or chop.

Cook the tortellini

1. While the vegetables are roasting, cook the tortellini according to the package directions. Drain and set aside.

Assemble the bowls:

1. Add a generous scoop of roasted butternut squash and Brussels sprouts to each bowl. Add the sliced maple apple chicken and cheesy tortellini.
2. Finish with a sprinkle of Parmesan or feta, little fresh rosemary or thyme, and drizzle with honey