Apple Cider Dijon Chicken Harvest Bowl

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, approximately 3 chicken breasts
• 2 teaspoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 20 ounces diced potatoes
• 12 ounces trimmed green beans
• 1 large apple, cored and diced
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar-free maple syrup
• 1 teaspoon apple cider vinegar

Some links above are Amazon affiliate links — as an Amazon Associate we earn from qualifying purchases. See our disclosure.

Instructions

1. Preheat the oven to 425°F and the air fryer to 375°F.
2. Toss the potatoes and green beans with 1 teaspoon olive oil, half of the garlic powder, half of the onion powder, salt, and pepper. Spread on a sheet pan and roast for 20 to 25 minutes, stirring halfway.
3. During the final 8 minutes of roasting, add the diced apple to the sheet pan and toss with the vegetables.
4. Rub the whole chicken breasts with the remaining olive oil, garlic powder, onion powder, salt, and pepper. Air-fry for 10 to 14 minutes, turning halfway, until the thickest part reaches 165°F. Rest for 5 minutes before slicing.
5. Combine the apple cider, Dijon mustard, sugar-free maple syrup, and apple cider vinegar in a small saucepan. Simmer for 5 to 7 minutes, stirring occasionally, until reduced to 1/2 cup total sauce.
6. Weigh the roasted potato, green bean, and apple mixture and divide it into four portions of 7 ounces each.
7. For each bowl, serve 7 ounces roasted harvest mixture with 4.5 ounces sliced cooked chicken and 2 tablespoons apple-cider Dijon sauce.

40/400 Notes

• Cook the chicken breasts whole and slice them only after resting.
• Reduce the sauce to exactly 1/2 cup so each serving receives 2 tablespoons.
• Add the apple near the end of roasting so it softens without turning into applesauce.