These Meal Prep Chicken & Butternut Squash Harvest Bowls are cooked on a sheet pan and filled with fall flavours thanks to squash and brussels sprouts!
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
- sage (fresh or dry)
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:
- Cook wild rice according to package directions, preferably in a rice cooker.
- 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.
- Evenly divide all ingredients among four meal prep bowls. Serve and enjoy – leftovers last in fridge up to 5 days.
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.
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.
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.
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:
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
Chicken & Butternut Squash Buddha Meal Prep Bowls
- 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
- 1 cup wild rice
- 1 3/4 cups water
- 1 tsp butter
- 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.