harvest plate

Fall Nourish Bowls (Harvest Plates)

Written by on in Chicken

When the weather turns crisp and cozy, there’s nothing better than fueling up with a Fall Nourish Bowl packed with seasonal produce, lean protein, and a touch of sweetness. These hearty plates are loaded with roasted veggies, juicy chicken breast, tangy goat cheese, and fresh diced apples! All tied together with a drizzle of balsamic glaze.

Think of it like a fall harvest on your plate. Roasted carrots, sweet potatoes, and brussels sprouts bring warmth and earthy flavor, while the apples add crunch and brightness. Goat cheese gives it creaminess, and the chicken breast makes it satisfying enough for a full meal. Not only is this recipe filling and delicious, but it’s also packed with nutrients; protein, fiber, healthy carbs, and plenty of vitamins from those roasted veggies.

These bowls are great for meal prep, easy weeknight dinners, or a lighter holiday meal option. You can customize them with whatever fall produce you have on hand, making them endlessly versatile.

Why You’ll Love This Recipe

  • Nutritious + balanced – protein, healthy carbs, and loads of vegetables.
  • Seasonal and cozy – highlights fall produce at its peak.
  • Meal prep friendly – roast once, assemble bowls all week.
  • Customizable – swap in squash, quinoa, or your favorite greens.
  • Beautiful presentation – perfect for sharing at family dinners or gatherings.
Fall Nourish Bowls (Harvest Plates)
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Fall Nourish Bowls (Harvest Plates)

Recipe by itskristinskitchen
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

420

kcal

Ingredients

  • 2 chicken breasts

  • 2 medium carrots, peeled and chopped

  • 1 large sweet potato, peeled and cubed

  • 2 cups brussels sprouts, halved

  • 1 apple, diced

  • ¼ cup goat cheese, crumbled

  • 2 tbsp olive oil

  • Salt + black pepper, to taste

  • 2 tbsp balsamic glaze (store-bought or homemade)

Directions

  • Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare chicken: Season chicken breasts with salt and pepper. Place on baking sheet.
  • Prepare veggies: Toss carrots, sweet potato, and brussels sprouts with olive oil, salt, and pepper. Spread evenly on the sheet pan around the chicken.
  • Roast: Bake for 20–25 minutes, until chicken is cooked through (165°F internal temp) and vegetables are tender and caramelized.
  • Assemble plates: Slice chicken and arrange on plates with roasted vegetables. Add diced apples and crumbled goat cheese.
  • Finish: Drizzle balsamic glaze over everything before serving.

Notes

FAQ & Tips

Can I use another protein instead of chicken?
Absolutely! Salmon, shrimp, or roasted chickpeas work perfectly.

What other veggies can I add?
Butternut squash, parsnips, or beets all roast beautifully for fall bowls.

How do I meal prep this?
Roast chicken and veggies ahead, store in containers, and drizzle glaze just before eating.

What can I serve with this?
These nourish plates are complete on their own, but you can add quinoa, wild rice, or farro for extra carbs and fiber.

More Recipes You’ll Love

If you enjoyed these Fall Nourish Bowls, try my Braised Beef Short Ribs Another cozy seasonal dinner that’s full of flavor.

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