Fall Harvest Chicken Quinoa Bowls

Summer is my favorite season, but I sure do love fall flavors. All of the warm spices, the freshly picked apples and pumpkin everything make me a happy woman. The nights are getting cooler here, so I decided to whip up a healthy dinner chock full of those flavors I love. These super healthy and simple fall harvest chicken quinoa bowls really hit the spot. It was a complete meal in a bowl and only took 30 minutes to make.

I took a little shortcut with the butternut squash in this dish by using a frozen package. It was already diced and ready to cook. That made prep a lot more quick and easy since butternut squash can be a pain to deal with. I also chopped up an apple, lots of sage and some garlic for lots of flavor.
Then I cooked those veggies and aromatics in olive oil before I added a pound of ground chicken. As it all cooked, I seasoned it with lots of salt, pepper, cinnamon and turmeric. Those warm spices spoke fall to me and enhanced the flavor a whole lot. Apple cider vinegar brought it all together beautifully. The sweet acidity was perfect in these fall harvest chicken quinoa bowls. That whole mixture simmered for 10 minutes or so to really develop flavor.
While the chicken mixture simmered, I cooked up the quinoa in chicken stock. Then I just stirred the quinoa into the pan with the chicken mixture after I fluffed it up. It all smelled so incredible. My kitchen really smelled like fall.

These fall harvest chicken quinoa bowls could not have been more simple or wonderful! It was quick, healthy and so darn satisfying. I am definitely keeping it on our dinner rotation for busy nights where we still want a yummy, healthy home cooked meal. Hope you all love it too! xoxo

Fall Harvest Chicken Quinoa Bowls
Fall Harvest Chicken Quinoa Bowls
5 from 1 vote
Fall Harvest Chicken Quinoa Bowls
Fall Harvest Chicken Quinoa Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 1 bag frozen cubed butternut squash 10 ounce size
  • 1 whole apple cored and diced
  • 2 cloves garlic minced
  • 6 whole sage leaves roughly chopped, plus additional for garnish
  • 1 pound ground chicken
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1 1/2 cups chicken stock
  • 1 cup plain uncooked quinoa
Instructions
  1. Heat the olive oil in a large, deep skillet over medium high heat. Add the frozen butternut squash cubes and let them start to thaw and cook through for a couple of minutes. Then add the apple, garlic and sage and let them get fragrant for another couple of minutes while you stir. Finally, add in the ground chicken and let it cook through as you break it up completely. While it cooks, season the whole mixture with the cinnamon, turmeric, salt and pepper. Once it is cooked through, pour in the apple cider vinegar. Turn the heat to low and let the mixture simmer for 10-12 minutes to really develop flavor.
  2. Meanwhile, cook the quinoa. Bring the chicken stock to a boil in a medium saucepan. Pour in the quinoa and give it a stir. Cover the saucepan with its lid and turn the heat to low. Let the quinoa cook for about 12 minutes, until it is tender and the little tendrils pop out. Fluff up the quinoa with a fork, then pour it into the pan with the chicken mixture and stir it all together really well. Scoop it into pretty bowls and garnish with extra sage on top. Serve immediately and enjoy!
Fall Harvest Chicken Quinoa Bowls
Fall Harvest Chicken Quinoa Bowls

SaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *