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Harvest Bowl

This flavor-packed and nutritious Harvest Bowl is loaded with grilled garlic-herb chicken, seasoned grilled butternut squash, tender brown rice, and a quick kale salad. These bowls are topped with a sweet honey-Dijon sauce that perfectly complements all the bowl components.
Course Dinner
Cuisine American
Keyword Harvest Bowl
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Calories 951kcal
Cost $7.82



  • 1 pound (510g) boneless skinless chicken breast
  • 3 tablespoons (34g) olive oil
  • 3 teaspoons chicken grilling seasoning blend (See Note 1)
  • Fine sea salt and pepper

Butternut Squash

  • 1 small (1 and 1/2 lbs; 710g) butternut squash, peeled and cut into 1/2-inch thick slices
  • 3 tablespoons (34g) olive oil


  • 1 cup (175g) brown rice plus water, 1 tablespoon butter, & 1 teaspoon fine sea salt
  • 2 cups (42g) finely sliced kale
  • 1/2 cup (71g) dried sweetened cranberries
  • 1/4 cup (27g) honey-roasted sliced almonds
  • 1/4 cup (20g) shaved Parmesan cheese


  • 3 tablespoons (48g) apple cider vinegar
  • 3 tablespoons (52g) Dijon mustard (not yellow mustard)
  • 3 tablespoons (75g) honey
  • 3 tablespoons (40g) regular, full fat mayo


  • BROWN RICE: Prepare brown rice according to package directions. Note 2
  • CHICKEN: Stir together the olive oil, chicken seasoning, and salt & pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper) in a small bowl and set aside. Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to an even thickness (you don't want to flatten the meat, just create an even thickness). Pat chicken dry with a paper towel. With a pastry brush (or your hands) brush both sides of all the chicken breast pieces with the seasoning and oil blend. Set aside.
  • GRILL: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway through, or until chicken registers 160 degrees F. Remove to a plate and tent with foil. If needed, add an extra sprinkle of salt and/or chicken seasoning to the chicken breasts off the grill. Thinly slice or chop chicken breasts.
  • BUTTERNUT SQUASH: Cut off both ends and then peel the squash. Using a very sharp knife, cut the squash into 1/2-inch thick slices. When you slice where there are seeds, cut around the center with a pairing knife and then press the center seedy section out to remove. In a small bowl, combine the oil and salt and pepper (to taste; I add 1/4 teaspoon of each). Use a pastry brush to spread the oil mixture over both all sides of the squash slices. Grease grill grates and then add squash directly to heated (450 degrees F) grill grates. Grill for 4-5 minutes per side or until tender. Remove and then chop for the bowls.
  • QUICK KALE SALAD:  In a medium-sized bowl combine kale, cranberries, almonds, and shaved Parmesan. Toss with some of the sauce (see next step) until well coated.
  • SAUCE: In a small blender, combine all of the sauce ingredients. Season with salt and pepper to taste (I add 1/8 teaspoon of salt and a small pinch of pepper). Pulse to combine ingredients. Transfer the sauce to a glass jar and refrigerate until ready to use.
  • ASSEMBLE: Divide even amounts of brown rice into 4 separate bowls and top with even amounts of chicken and butternut squash. Add kale salad in equal parts and drizzle everything with additional sauce. Enjoy!



Note 1: I use McCormick® chicken grilling blends (garlic and herb). Feel free to bump up this amount to personal preference, or sprinkle extra on chicken right off the grill.
Note 2: Brown rice: To prepare the brown rice,  bring 2 and 1/2 cups water to a boil then add in the brown rice, 1 tablespoon butter, and 1 teaspoon salt. Cover, reduce the heat to low and simmer for 45-50 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes. Remove the lid, fluff, and set aside.


Serving: 1serving | Calories: 951kcal | Carbohydrates: 103g | Protein: 42g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 606mg | Potassium: 1306mg | Fiber: 6g | Sugar: 38g | Vitamin A: 12084IU | Vitamin C: 144mg | Calcium: 452mg | Iron: 6mg