Description
A wholesome autumn bowl that feels like a hug in every bite—juicy rosemary chicken, nutty brown rice, caramelized veggies, and a crisp apple-cabbage slaw for that perfect tangy crunch. Sprinkle on toasted pumpkin seeds (and maybe a handful of cranberries), and you’ve got dinner that’s hearty, vibrant, and oh-so-satisfying.
Ingredients
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2 chicken breasts (or thighs, tofu, or chickpeas)
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1 tbsp fresh rosemary (or 1 tsp dried)
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2 garlic cloves, minced
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3 tbsp olive oil, divided
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1 cup uncooked brown rice
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2 large carrots, chopped
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1½ cups green beans, trimmed
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2 cups shredded cabbage
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1 crisp apple, julienned
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⅓ cup plain Greek yogurt (or dairy-free)
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2 tbsp apple cider vinegar
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3 tbsp pumpkin seeds, toasted
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¼ cup dried cranberries (optional)
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Salt & pepper
Instructions
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Marinate chicken: Mix 2 tbsp oil, rosemary, garlic, salt & pepper. Coat chicken, rest 10–30 mins. Grill/skillet 6–7 mins per side until 165°F. Rest 5 mins, then slice.
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Cook rice: Rinse 1 cup brown rice. Simmer in 2 cups water/broth with a pinch of salt for 35–40 mins until tender. Fluff with fork.
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Roast veggies: Toss carrots & green beans with 1 tbsp oil, salt, pepper. Roast at 400°F for 20–25 mins until caramelized.
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Make slaw: Toss cabbage & apple with yogurt, vinegar, salt & pepper. Chill 15 mins. Stir in cranberries if using.
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Assemble bowls: Divide rice, top with veggies & chicken, add a big scoop of slaw, sprinkle pumpkin seeds.
Notes
Cozy, crunchy, tangy, and hearty—this harvest bowl turns simple ingredients into edible autumn art. Perfect for meal prep, potlucks, or a weeknight win!
- Prep Time: 15 min
- Cook Time: 40 min
Nutrition
- Calories: 520cal Per Serving
- Carbohydrates: 49g
- Protein: 42g