Ultimate Grilled Chicken and Fall Fruit Power Bowl
This colorful, nutrient-packed bowl celebrates the best of fall — juicy grilled chicken, sweet roasted squash or sweet potatoes, crunchy apples or pears, hearty greens, and a drizzle of creamy maple Dijon dressing.
⏱️ Time
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 garlic clove, minced
½ tsp paprika
½ tsp dried thyme or rosemary
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon or orange
For the Bowl Base
1 cup cooked quinoa, farro, or brown rice
½ cup arugula, spinach, or mixed greens
½ cup roasted butternut squash or sweet potatoes
½ apple or pear, thinly sliced
¼ cup pomegranate seeds or dried cranberries
2 tbsp toasted pecans or walnuts
¼ cup crumbled feta or goat cheese (optional)
For the Creamy Maple Dijon Dressing
3 tbsp Greek yogurt or mayonnaise
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup or honey
1 tsp apple cider vinegar or lemon juice
Salt and pepper, to taste
Water, to thin if needed
Instructions
Step 1: Marinate and Grill the Chicken
1. In a bowl, whisk olive oil, garlic, paprika, thyme, salt, pepper, and lemon juice.
2. Add chicken and marinate for 20–30 minutes.
3. Grill or pan-sear chicken for 5–6 minutes per side, until golden and cooked through (165°F / 74°C).
4. Let rest for 5 minutes, then slice.
Step 2: Prepare the Fall Veggies
1. Roast cubed butternut squash or sweet potatoes in olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes, until tender and caramelized.
2. Toast pecans or walnuts for 3–5 minutes in a dry skillet until fragrant.
Step 3: Make the Maple Dijon Dressing
1. In a small bowl, whisk yogurt, olive oil, Dijon mustard, maple syrup, and vinegar.
2. Add a splash of water for a smooth, pourable consistency.
3. Taste and adjust sweetness or tang as desired.
Step 4: Assemble the Power Bowl
1. Start with a base of quinoa, farro, or rice.
2. Add a handful of greens.
3. Layer on grilled chicken, roasted squash, apple or pear slices, and pomegranate seeds.
4. Sprinkle with feta and toasted nuts.
5. Drizzle generously with creamy maple Dijon dressing.
Notes & Tips
For extra flavor: Add roasted red onions or brussels sprouts.
Make it vegetarian: Swap chicken for grilled halloumi or roasted chickpeas.
Meal prep tip: Store dressing separately; bowls last up to 3 days refrigerated.
Add crunch: A sprinkle of pumpkin seeds adds a lovely texture.
❓ frequently asked questions FAQ
Q: Can I use leftover rotisserie chicken?
Absolutely! It works perfectly and saves time — just warm it slightly before adding to your bowl.
Q: What other fruits can I use?
Try grapes, figs, or even orange segments for a sweet-tart contrast.
Q: Can I make it dairy-free?
Yes — use a plant-based yogurt for the dressing and skip the cheese.
Nutrition facts
Calories: ~560 kcal
Protein: 38g
Carbs: 42g
Fat: 22g
Fiber: 6g