Autumn Harvest Chicken and Veggie Bowl

It’s continues to be lovely and warm here in Toronto but I can’t help it that my mind is turning towards fall produce and cozy meals. If it’s still unseasonably warm where you are too, save this recipe to pull out in a week or two. You are going to want to try this comforting, hearty Autumn Harvest Chicken and Veggie Bowl filled with seasonal veggies, brown rice and juicy chicken.

Autumn stir-fry is a Seasonal Favorite
You know it’s fall when you bust out a big ol’ butternut squash to add to your dinner! This stir fry also boasts a ton of shaved brussels sprouts, broccoli florets, and tender spinach. So many gut friendly veggies to keep you satisfied and feeling your very best.

This harvest bowl is incredibly versatile. You can enjoy it warm or cold, as a main or side dish, and it’s perfect for meal prepping. Is there anything better than knowing that you have a fridge filled with leftovers to use for lunches during a hectic September week?

What You’ll Love About This Dish

• Nutrient-Rich: We’ve got squash, brussels sprouts, broccoli, spinach, brown rice …oh my! And to round everything out we’ve got lean chicken breasts which combined, provide fiber, protein, and vitamins—everything your body needs to feel fuelled.

• Perfect for Any Occasion: Whether you need a hearty meal on a busy weeknight or a dish for a fall potluck, this stir fry fits right in.

• Meal Prep Friendly: Make a big batch and enjoy leftovers for days. This might even be better the next day! Or portion out and freeze extras to nourish for days to come!

This recipe serves 4 as a main course or 6 as a side dish.

Autumn Harvest Chicken and Veggie Bowl

Ingredients:

• 1 cup of brown rice

• 1 cup chicken stock + 1 cup water

• 1 lb chicken breast

• 2 cups cubed butternut squash

• 1 cup broccoli florets

• 3 cups brussel sprouts

• 3 cups baby spinach

• 1 tsp garlic powder

• 1 tbsp thyme, chopped (or 1 tsp dried)

• 1 tbsp rosemary, chopped (or 1/2 tsp dried)

• 1/2 tsp salt

• 1/4 cup soy sauce (or coconut aminos)

• 1 tbsp maple syrup

• 1/2 cup cashews

• optional: chopped parsley, green onion, a fried egg

Directions:

1. Cook the rice according to the package directions. (set a timer! I notoriously burn my rice!). Use the chicken stock instead of water for a more flavourful rice.

2. While the rice cooks, heat 1 tablespoon of the oil over medium heat in a large skillet, season the chicken with a few pinches of salt, brown on each side and fully cook through, 5 to 7 minutes of each side. Remove from the skillet and cut into small pieces.

3. Add the remaining oil to the skillet, followed by the butternut squash, broccoli, and brussels sprouts. Cook, stirring occasionally, until the squash is tender, 6 to 10 minutes. Add the spinach and continue cooking until it is wilted down.

4. Add the rice to the skillet and season everything with the garlic powder, thyme, rosemary, and salt and stir to coat. Cook until fragrant, 2 to 3 minutes, then pour in the coconut aminos and maple syrup. Continue cooking for another 2 to 3 minutes to let the flavors combine.

5. Stir in the cashews, add back the chicken, and remove from heat. Serve immediately for best results.

Notes: Feel free to add in sliced mushrooms, shredded kale, diced onion, shredded carrots, peas, or really any other vegetable you have on hand!

Storage: store leftovers in airtight containers in the refrigerator for 3-4 days. reheat by microwaving for 1 to 2 minutes or until fully warmed. You can individually portion the leftovers and freezer for up to 3 months.

Perfect for Autumn and Beyond

I love an easy and filling stir fry that I know offers all the elements of a healthy meal, without too much effort or thought. The squash and brussels sprouts become almost caramlized and offer just the right hint of sweet, while the brown rice and broccoli bring in that earthiness that just feels right as we step into autumn. It’s the perfect dish to for when cool nights settle in.

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