These Apple Cider Chicken and Veggie Bowls bring together tender chicken, roasted squash, pears, and Brussels sprouts for a hearty, autumn‑inspired meal. McCormick® Apple Pie Spice adds warm sweetness to both the chicken and veggies, while McCormick® Pure Ground Black Pepper balances the flavor with gentle heat. Finished with a buttery apple cider sauce and a sprinkle of pumpkin seeds, this fall chicken recipe delivers cozy comfort and seasonal flair in every bite.
These Apple Cider Chicken and Veggie Bowls bring together tender chicken, roasted squash, pears, and Brussels sprouts for a hearty, autumn‑inspired meal. McCormick® Apple Pie Spice adds warm sweetness to both the chicken and veggies, while McCormick® Pure Ground Black Pepper balances the flavor with gentle heat. Finished with a buttery apple cider sauce and a sprinkle of pumpkin seeds, this fall chicken recipe delivers cozy comfort and seasonal flair in every bite.
Key products
Instructions
Instructions
- Preheat oven to 425°F. For the Bowl, combine squash, pears, and Brussels sprouts in a large bowl and drizzle with oil. Sprinkle with salt, Apple Pie Spice and black pepper; toss until well blended. Spread squash mixture into an even layer on 2 large rimmed baking sheets.
- Roast about 25 to 35 minutes, stirring halfway through, or until well browned. Remove from oven and set aside.
- Meanwhile, rinse quinoa and drain well. Mix quinoa and stock in small saucepan. Bring to boil on medium-high heat; reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid has been absorbed. Keep covered and set aside until ready to serve.
- For the Chicken, heat large deep skillet on medium heat. Toss chicken with oil, 2 1/2 teaspoons of the Apple Pie Spice and 1 teaspoon of the salt. Place chicken in pan; cook about 5 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
- Melt butter in same skillet. Stir in brown sugar, apples and shallots, and sprinkle with remaining 1/2 teaspoon Apple Pie Spice and 1/2 teaspoon salt. Cook, stirring occasionally, about 5 minutes or until apples begin to soften. Add broth and apple cider; cook 5 minutes, stirring occasionally, until the sauce is slightly thickened. Remove from heat.
- When cool enough to handle, slice chicken into strips. Divide cooked quinoa among 4 bowls. Top evenly with chicken and squash mixture. Sprinkle each bowl with 2 tablespoons pumpkin seeds. Drizzle with Apple Cider Sauce to serve.
