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Home » Recipes » Chicken & Butternut Squash Harvest Bowls

Chicken & Butternut Squash Harvest Bowls

11/3/19

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These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours! 

Meal Prep Chicken & Butternut Squash Harvest Bowls

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Ingredients in harvest bowls

Oh hi there fall lunches.

These Meal Prep Chicken & Butternut Squash Harvest Bowls are basically my favourite season made all in one on a sheet pan. It's lunch, it's dinner – really, whatever you decide. And the trick? Lots of garlic and sage! Aka my two favourite fall flavours. Here's everything you need to make these bowls:

  • 1 lb chicken breasts
  • honey mustard
  • butternut squash
  • brussels sprouts
  • red pepper
  • red onion
  • garlic
  • sage (fresh or dry)

Meal Prep Chicken & Butternut Squash Harvest Bowls

How to make harvest sheet pan chicken

I don't know if you've noticed but I've been on a real squash and sweet potato kick lately. They're basically my go-to starches when the weather gets colder, and it helps that they're in season and super cheap at the grocery store. Here's how to make this delicious sheet pan recipe step-by-step:

  1. Cook wild rice according to package directions, preferably in a rice cooker.
  2. While rice is cooking, toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.
  3. Evenly divide all ingredients among four meal prep bowls. Serve and enjoy – leftovers last in fridge up to 5 days.

Meal Prep Chicken & Butternut Squash Harvest Bowls

How to cook wild rice

Here's what you need to make 4 servings of wild rice:

  • 1 cup wild rice
  • 1 and 3/4 cups water
  • 1 tsp butter

You'll add all ingredients to a rice cooker and just set it and forget it! You can also cook the above in a pot on the stove, which should take about 45 minutes. I prefer the rice cooker method because it's hands off and often provides a faster cook time but you can use what you have on hand.

Ingredient substitutions

This recipe is highly versatile! If you're looking to make some changes, here are my recommendations below.

Rice – You can use any type of rice with this recipe or even sub in quinoa for a hearty fall flavour. However, you can just leave the rice out altogether and that will make this sheet pan dinner even easier to make!

Veggies – Feel free to use any vegetables you'd like! You can sub out any of the veggies for ones you prefer. Broccoli, cauliflower, mushrooms, parsnips, beets, turnips and carrots are all great choices.

Squash – Instead of the squash you can use sweet potatoes! They are often easier to peel and prepare than squash.

Chicken – You can use any type of meat of your choosing – sausage would also go great here! If you'd like to make this recipe vegetarian, you can also leave out the chicken.

Seasonings – I use honey mustard on the chicken and season the veggies with garlic and sage. You can use fresh or dried sage, or you can also add/sub in rosemary or thyme.

Meal Prep Chicken & Butternut Squash Harvest Bowls

Storing and reheating

These harvest bowls reheat very well as leftovers! Just make sure to divide the entire recipe into meal prep bowls (you'll get 4 to 5 servings with this recipe), and then sprinkle a bit of water overtop before reheating. From there, microwave for 2-3 minutes. These bowls will last in the fridge up to 5 days.

Freezing the chicken and rice

You can't freeze this entire cooked recipe (or the raw ingredients), but you can freeze components of it. I recommend freezing the raw chicken in the honey mustard, or freeze the chicken after it's been cooked. You can also freeze the cooked rice so that it cuts down on your prep time when you do go to make these bowls.

Meal Prep Chicken & Butternut Squash Harvest Bowls

Sheet pan chicken marinade

I just use a basic honey mustard to marinate this chicken, and that's all that's really needed! If you don't have honey mustard on hand, you can mix together dijon and honey to make a very similar marinade. You can also just season your chicken with the same seasonings that you use on your vegetables (olive oil, garlic, sage, salt & pepper) then add a little bit of lemon juice.

More sheet pan chicken recipes

If you're looking for more sheet pan recipes I've got you covered! Here are some other favourites:

  • Sheet pan chicken and asparagus
  • Sheet pan chicken fajitas
  • Sheet pan rosemary chicken

Meal Prep Chicken & Butternut Squash Harvest Bowls

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
  • This is the wild rice blend I use

Meal prep challenge

If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:

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Meal Prep Chicken & Butternut Squash Harvest Bowls

Chicken & Butternut Squash Buddha Meal Prep Bowls

These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours! 
3.34 from 50 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: butternut squash, chicken, honey mustard, sheet pan, wild rice blend
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 379kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breasts diced
  • 1/4 cup honey mustard
  • 1 cup butternut squash, diced
  • 1 cup brussels sprouts, sliced in half
  • 1 red pepper, chopped
  • 1 small red onion, chopped
  • 4 cloves garlic minced
  • 12 fresh sage leaves, finely chopped (alternative: 1 tsp dried)
  • 1 tsp salt
  • 1/2 tsp pepper

Wild rice

  • 1 cup wild rice
  • 1 3/4 cups water
  • 1 tsp butter

Instructions

  • Preheat oven to 450 F. Cook wild rice according to package directions on stove top or in a rice cooker (highly recommend a rice cooker so you can set it and forget it!)
  • Toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.
  • Evenly divide all ingredients among four meal prep bowls. Serve and enjoy - leftovers last in fridge up to 5 days.

Video

Nutrition

Calories: 379kcal | Carbohydrates: 31g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 434mg | Potassium: 469mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 110.6mg | Calcium: 40mg | Iron: 2mg

These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours! #harvestbowls #sheetpan These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours! #harvestbowls #sheetpan These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours! #harvestbowls #sheetpan

 

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. cathy C. says

    September 12, 2018 at 08:56

    This looks like a great dinner idea. Wondering though, what is the source of all the fat & saturated fat ? I am meal prepping for a heart patient so the stats are important to me. Thank you!

    Reply
    • Taylor Stinson says

      September 12, 2018 at 13:18

      Hey Cathy..I’m not a nutrition expert so all I can guess is the olive oil? Or maybe there’s been a misprint with my recipe plugin because I don’t think it should be so high in fat. If you need to calculate it exactly you could plug all the ingredients in an app like MyFitnessPal!

      Reply
    • Lt says

      September 20, 2018 at 18:58

      The mustard is the main fat offender from what i can tell.

      Reply
    • Lori says

      January 5, 2019 at 09:41

      There are usually 0 grams of fat in mustard. The honey mustard would have some sugar carbs, if anyone is watching those.

      Reply
  2. Ilona says

    October 1, 2020 at 14:08

    5 stars
    I made this great recipe last night subbing with fresh white turnip, beets and carrots. Enjoyed by both hubby and I. My oven time was somewhat longer as always, each oven is a little different.
    This recipe will become a star in my Fall line-up! Thanx Taylor

    Reply
  3. Louise says

    November 28, 2020 at 14:44

    Hi I was wondering if it is safe to reheat rice for lunch time

    Reply
    • Taylor Stinson says

      November 30, 2020 at 08:12

      Yes it is!

      Reply

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