High Protein Harvest Chicken Bowl Recipe for Fall

When crisp fall days roll around, there’s nothing better than cozying up with a hearty and nourishing harvest chicken bowl. Packed with tender chicken, caramelized brussels sprouts, roasted butternut squash, crispy chickpeas, and creamy feta – this bowl is everything you crave in one wholesome meal. It’s not just comfort food, though – this recipe gives you 35 grams of protein and 12 grams of fiber, plus it is easy to meal prep for busy weeks. Whether you’re looking for a healthy dinner idea or a packable lunch option, these bowls will hit the spot!

High Protein Harvest Chicken Bowl Recipe for Fall

This Harvest Chicken Bowl has quickly become one of my favorite fall meals – and honestly, one I make on repeat every year once the weather cools down. It’s cozy, colorful, and makes me feel grounded and nourished after a full day of mom life, work, and workouts.

I love that it’s filled with real, whole ingredients that support energy and hormone balance, like protein-rich chicken, fiber-filled chickpeas, and roasted veggies that help my body feel satisfied without feeling heavy.

The creamy maple mustard dressing brings everything together with the perfect mix of sweet and tangy, so every bite feels comforting and delicious.

And the best part? It’s so easy!

A little roasting, a quick whisk of dressing, and you’ve got a beautiful, balanced meal that works for dinner or meal prep. Even on the busiest weeks, it’s one of those throw-together recipes that feels like a treat without taking much time.

Why you’ll love these harvest chicken bowls

Simple + flavorful – Using rotisserie chicken keeps this recipe easy, while roasted veggies and maple mustard dressing add layers of flavor.

Meal prep friendly – Roast everything on sheet pans, store in separate airtight containers, and build bowls throughout the week.

Nutritious & filling – High protein chicken, fiber from chickpeas and squash, and healthy fats from feta cheese make this a balanced bowl you’ll feel good eating over and over.

Better than takeout – Think Sweetgreen’s Harvest Bowl copycat, but fresher and budget-friendly. You can customize it how you like, too!

Looking for even more better for you power bowls? Check out my complete guide to building balanced bowls.

Simple ingredients you’ll need for fall harvest bowls

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Rotisserie chicken breast – Cubed into bite-sized juicy chicken pieces, ready to go.
• Brussels sprouts – Halved for that golden roasted edge.
• Butternut squash – Naturally sweet and cozy for fall.
• Garbanzo beans – Roasted until crispy for crunch and fiber.
• Feta cheese – Creamy, tangy balance to the roasted flavors.
• Extra virgin olive oil
• Sea salt & Black pepper

Dressing Ingredients

• Plain Greek yogurt – Creamy base with extra protein.
• Maple syrup – A touch of sweetness to balance the tang from the yogurt.
• Dijon mustard – Extra tangy kick.
• Lemon juice – Adds a bright, fresh flavor.
• Sea salt & Black pepper

How to make this fall flavor chicken bowl

Step 1: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Add brussels sprouts and butternut squash to one sheet pan and toss with 2 tsp oil and season with salt and pepper. To the other pan, add garbanzo beans, 1 tsp oil, salt, and pepper. Mix well and roast for 25-35 minutes in the preheated oven, or until the veggies are cooked to your liking and the beans are crispy.

Step 2: Mix the dressing ingredients in a small bowl and set aside.

Step 3: Now build your bowls! Into 4 bowls (or one large bowl for serving), divide chicken, veggies, chickpeas, and feta cheese. Dizzle on that perfect dressing and enjoy!

Watch me make this high protein bowl!

The full how to video can be watched below, or on my YouTube channel!

Pro tips for the best harvest bowls

• Use parchment paper – it helps veggies roast evenly and makes cleanup easy.
• Make it ahead – store roasted ingredients in airtight containers. Keep dressing separate until serving for the best texture.
• Warm or cold – enjoy straight from the fridge for lunch, or reheat the chicken + veggies for a cozy warm dinner.
• Boost it with grains – add cooked brown rice, quinoa, or farro for extra fiber and staying power.

Flavor variations to try

These bowls are super versatile! Try mixing things up:

• Swap feta cheese for creamy goat cheese or parmesan.
• Add crunchy apples or pumpkin seeds for fall-inspired toppings.
• Use avocado oil instead of olive oil for roasting.
• Switch the protein: chicken thighs, baked salmon, or crispy tofu all work well.
• Try a homemade balsamic vinaigrette if you want something tangier.

How to meal prep it & store leftovers

Harvest chicken bowls are a dream for meal prepping. Here’s how:

• Store separately – keep chicken, roasted veggies, chickpeas, and dressing in their own separate container.
• Fridge life – everything lasts 4-6 days when stored in an airtight container.
• Pack for lunch – assemble in mason jars or divided meal prep containers. Keep dressing in a separate small jar until ready to drizzle.

This way, your bowls stay fresh and never soggy!

Serving suggestions

Serve these bowls as a quick weeknight dinner, meal-prepped lunches, or even as a hearty side dish for fall gatherings. Pair with:

• A side of warm wild rice or instant pot brown rice.
• Load up on extra veggies and serve with kale salads.
• Warm, crusty homemade bread for extra comfort-food vibes.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this copycat sweetgreen harvest bowl recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Chicken – Swap rotisserie chicken for baked chicken thighs, leftover turkey, shredded chicken breast, or even plant-based protein like lentils or tofu. Need a recipe for delicious chicken? Try this grilled chicken recipe.

Brussels sprouts – Roasted broccoli, fresh kale, cauliflower, or green beans work great if you’re not a brussels sprouts fan.

Butternut squash – Tender sweet potatoes, acorn squash, or carrots will give a similar cozy flavor.

Chickpeas – Try white beans, black beans, or roasted edamame for a protein-packed crunch.

Feta cheese – Goat cheese, parmesan cheese, blue cheese, or even a dairy-free feta alternative if you’re dairy-free.

Greek yogurt in the dressing – Use plain skyr, sour cream, or a dairy-free yogurt to keep the creamy texture.

Maple syrup – Honey or agave nectar adds the same sweetness.

Dijon mustard – Yellow mustard or whole grain mustard will both work in the dressing.

Olive oil – Avocado oil or melted ghee are tasty roasting alternatives.

More hearty bowls you’ll love

• Jerk chicken bowls
• Healthy burger bowls
• Nourishing rainbow salmon bowls

If you try this autumn harvest bowl recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather