American · Chicken
Creamy Maple Chicken Harvest Bowls
Finding meals that fit your family's needs shouldn't mean sacrificing comfort or flavor. These Creamy Maple Chicken Harvest Bowls use simple pantry ingredients to create a cozy dinner that's naturally free of many common allergens while still feeling like a meal everyone can enjoy.
Prep 15 min · Cook 25 min · Serves 4
Ingredients
- Boneless skinless chicken breasts1 1/2 pounds
- Brown rice, cooked4 cups
- Broccoli florets4 cups
- Julienned carrots2 cups
- Olive oil2 tablespoons
- Garlic powder1 teaspoon
- Onion powder1 teaspoon
- Smoked paprika1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Canned full-fat coconut milk1/2 cup
- Pure maple syrup2 tablespoons
- Apple cider vinegar1 tablespoon
- Dijon mustard1 teaspoon
- Chopped green onions (optional)2 tablespoons
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 3
Cook the chicken for 5 to 6 minutes per side until it reaches 165°F internally.
- 4
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- 5
Add the remaining olive oil to the skillet.
- 6
Cook the broccoli for 4 minutes until crisp-tender.
- 7
Add the carrots and cook for 2 more minutes.
- 8
Reduce the heat to low.
- 9
Whisk together the coconut milk, maple syrup, apple cider vinegar, and Dijon mustard.
- 10
Pour the sauce into the skillet and stir until warmed and slightly thickened, about 2 minutes.
- 11
Slice the rested chicken into strips.
- 12
Divide the cooked rice among four bowls.
- 13
Top each bowl with broccoli, carrots, and sliced chicken.
- 14
Spoon the warm maple cream sauce over each bowl.
- 15
Garnish with green onions if desired and serve immediately.
Nutrition
Nutrition info for this recipe is coming soon.
Why this recipe works
- Naturally free from gluten, dairy, eggs, soy, sesame, nuts, and shellfish.
- Mild flavors make it approachable for picky eaters.
- The creamy maple sauce adds richness without using dairy.
- Everything cooks in one skillet after the rice is prepared, making cleanup easy.
Substitutions
- Swap brown rice for white rice for a softer texture that some picky eaters prefer.
- Replace broccoli with green beans for a milder vegetable flavor.
- Use chicken thighs instead of breasts for juicier meat while keeping the recipe gluten- and dairy-free.
- Replace carrots with roasted sweet potato cubes for a sweeter variation.
Picky-eater notes
- Skip the green onions if preferred.
- Steam the broccoli a little longer for a softer texture.
- Mix the sauce into the rice before serving if separate textures are challenging.
- Cut the chicken into bite-sized cubes instead of slices for easier eating.
- Reduce the smoked paprika to 1/2 teaspoon for an even milder flavor.
Storage & reheating
Store leftovers in airtight containers for up to 4 days in the refrigerator.
Microwave at 50 to 70 percent power until warmed through.
Add a tablespoon of water or coconut milk before reheating to keep the sauce creamy.
Not recommended for freezing, as the coconut sauce may separate slightly after thawing.
FAQ
- Can I meal prep this recipe?
- Yes. Store the rice, chicken, vegetables, and sauce together in individual containers for easy lunches throughout the week.
- Can I use frozen broccoli?
- Absolutely. Cook it directly from frozen for a few extra minutes until tender.
- Will the coconut milk taste like coconut?
- Only slightly. The maple syrup and seasonings balance it well, giving the sauce a creamy, savory flavor rather than a tropical one.
- Can I make this with leftover chicken?
- Yes. Warm the cooked chicken in the finished sauce for a few minutes before serving.
