Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

 

A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!

So I started cooking.

I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.

It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.

This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.

Enjoy!

Ingredients

For the Garlic Herb Chicken Bowls

• Boneless, skinless chicken breasts

• Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)

• Olive oil

• Butter

• Fresh garlic

For the Roasted Squash

• Summer squash

• Olive oil

• Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)

 For the Rice & Green Beans

• Basmati rice

• French green beans

Optional for Serving

• Lemon wedges

• Fresh parsley

• Extra garlic butter drizzle

 

-- Let’s Make It Together

Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.

Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.

Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.

To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.

Dinner is ready — cozy, fresh, and full of flavor.

-- Perfecting the Cooking Process

The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.

-- Add Your Touch

• Add feta for a Mediterranean twist

• Swap quinoa for rice

• Add roasted red peppers

• Drizzle with tzatziki or garlic yogurt sauce

• Finish with chili oil for heat

-- For 2 Servings (Quick Guide)

Use:

• ¾ lb chicken
• ¾ cup rice
• 1 1/2 cup squash
• ¾ cup green beans
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1¼ Tbsp seasoning

Same method.

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Before You Start

Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.

Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.

Can I use thighs instead?
Yes — they’re extra juicy.

 

 

 

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

A Vibrant & Nourishing Winter Salad Packed with Flavor and Texture! 

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

This Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate is the perfect blend of seasonal ingredients, bold flavors, and satisfying textures. It’s packed with wholesome grains, roasted delicata squash, juicy pomegranate arils, and crunchy pistachios, creating a dish that is both visually stunning and incredibly delicious. Whether you're looking for a healthy side dish, a light lunch, or a colorful addition to your holiday table, this Mediterranean-inspired grain salad is sure to impress.

One of the best things about this recipe is how easy and quick it is to prepare. In just 30 minutes, you can have a nourishing meal ready to serve. Bulgur cooks quickly, making it an ideal whole grain for busy weeknights. Meanwhile, roasting delicata squash brings out its natural sweetness, perfectly complementing the tartness of pomegranate and the bright, citrusy kick of lemon juice. Toss everything together with olive oil, fresh herbs, and scallions for a refreshing, well-balanced salad that works as a main dish or side.

As a Mediterranean diet-friendly recipe, this salad is rich in fiber, antioxidants, and heart-healthy fats. The combination of whole grains, nuts, and fresh produce makes it a nutrient-dense option that’s both light and satisfying. Plus, the sweet, savory, and tangy flavors come together in every bite, making this dish something the whole family will love. Whether you serve it with grilled chicken, salmon, or enjoy it on its own, this winter grain salad is a must-try for any season!

What Ingredients do I need?

Grains

• bulgur

Produce

• Delicata squash
• Lemon
• Parsley
• Pomegranate or pomegranate arils
• English cucumber
• Red onion

Pantry Staples

• Dried cranberries
• White wine vinegar
• Extra virgin olive oil
• Salt and pepper

Nuts & Seeds

• Pistachios

Dairy

• Feta Cheese - Block

Substitutions and Variations

Substitutions

• Bulgur → Quinoa or Farro (For a gluten-free option, use quinoa; for a heartier texture, try farro.)

• Delicata Squash → Butternut Squash or Sweet Potatoes (Both roast well and add a similar sweetness.)

• Dried Cranberries → Chopped Dried Apricots or Golden Raisins (For a different fruity sweetness.)

• Pomegranate Arils → Chopped Oranges (add a fresh, juicy bite.)

Variations

• Protein-Packed Version: Add grilled chicken, roasted chickpeas, or crumbled feta for extra protein and flavor.

• Leafy Greens Boost: Toss in baby kale, spinach, or arugula to add more freshness and texture.

• Warm & Cozy Twist: Serve the salad warm by mixing in freshly roasted squash and warm grains before serving.

• Citrus Infusion: Add orange or grapefruit segments for an extra burst of citrusy sweetness.

• Spiced-Up Version: Sprinkle with a pinch of cinnamon, cumin, or sumac for a warming, Mediterranean-inspired flavor.

Kitchen Tips and Notes

• Prepping Delicata Squash Easily: No need to peel! The skin of delicata squash is tender and edible once roasted. Simply halve, scoop out the seeds, and slice into half-moons.

• Make-Ahead Friendly: This salad tastes even better after the flavors meld! Store leftovers in an airtight container for up to 2 days. Add the pistachios just before serving to keep them crunchy.

• Serving Temperature: This dish can be enjoyed warm or cold. If serving warm, mix in the roasted squash and bulgur while still slightly warm for a cozy twist.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

serves 6

1 cup bulgur

1 delicata squash, halved, seeds removed, and cut into 1/2” slices
1 dash Salt and pepper, to taste
1/3 cup extra virgin olive oil, divided

1/4 cup dried cranberries

1/2 of English cucumber, small dice

1/2 medium red onion, small dice

3 scallions, thinly sliced
1 lemon, juiced, plus more to taste
1 small bunch parsley, chopped
1 pomegranate, arils removed
1⁄2 cup salted pistachios, hulled

1/4 - 1/3 cup crumbled feta cheese, from a solid block

Prepare bulgur according to package directions. Drain & cool to room temperature.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper.  In a large bowl, toss the prepared squash with 2 Tbsp. olive oil, and salt and pepper to taste. Pour out onto the baking sheet, and bake until tender and golden in spots, about 15-20 minutes. Set aside to cool.

In the same large bowl, add the prepared bulgur, red onion, cucumber,  lemon juice, parsley, and pomegranate arils, and cranberries. Add the remaining olive oil and season with salt and pepper to taste.   Add the squash.   Garnish with pistachios and feta cheese just before serving.

Easy Side Dishes: Roasted Zucchini with Feta and Dill

 Brighten up your meal with this simple and delicious Roasted Zucchini with Feta and Dill—fresh, flavorful, and the perfect side dish for any occasion!

Roasted Zucchini with Feta and Dill

This Roasted Zucchini with Feta and Dill is a light, vibrant side dish that brings together the freshest ingredients and bold flavors. The zucchini is roasted to perfection, caramelizing slightly while retaining its tender, juicy texture. Topped with crumbled feta cheese for a creamy, tangy contrast and fresh dill for a burst of herbal brightness, this dish is simple yet full of flavor. The combination of savory feta, aromatic dill, and perfectly roasted zucchini creates a refreshing side that complements any main course, making it a versatile and easy addition to your meals all year round.

This Roasted Zucchini with Feta and Dill is a breeze to make, perfect for busy weeknights or when you’re looking for a simple, healthy side dish. With just a few ingredients—zucchini, feta, dill, and olive oil—you can create a flavorful, satisfying dish that’s ready in under 30 minutes.  It’s a great way to get in your veggies.

What Ingredients do I need?

Produce

• 4 medium zucchinis - available all year
• Fresh dill - fresh is best in this dish

Dairy

• Feta cheese (I like to buy a block of cheese and crumble it myself)

Pantry Items

• Olive oil 
• Kosher Salt
• Ground Black Pepper

Substitutions and Variations

Substitutions

• Zucchini: You can substitute with yellow squash or a mix of both for variety.

• Cheese:  Feta Cheese: Swap with goat cheese, ricotta.

• Fresh Dill: Use fresh basil, parsley, or thyme as an alternative herb for a different flavor profile.

Variations

• Add Other Vegetables: Mixed Roasted Veggies: Add other veggies like cherry tomatoes, bell peppers, or red onions to the tray. They will roast nicely alongside the zucchini, adding variety in both flavor and color.

• Add a Crunch: Toasted Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top before serving for added crunch and flavor.

• Add Protein:  For a heartier dish, toss in some roasted chickpeas.

• Lemon Zest: For an extra burst of citrus, add lemon zest to the dish just before serving, along with the lemon wedges.

Kitchen Tips and Notes

1. Even Slicing:  Make sure to slice the zucchini into uniform pieces to ensure even roasting. Aim for 1/2-inch thick slices so they cook at the same rate and develop that perfect caramelized texture.

2. Don’t Overcrowd the Pan:  Spread the zucchini slices out in a single layer on the baking sheet. If the pan is overcrowded, the zucchini may steam rather than roast, preventing that crispy, golden edge. If needed, use two baking sheets.

3. Dry the Zucchini:  Zucchini can release moisture during cooking. After slicing, gently pat the zucchini with a paper towel to remove excess water. This helps the zucchini crisp up while roasting and prevents it from becoming soggy.

4. Use Fresh Herbs:  Fresh dill makes a big difference in flavor compared to dried dill, so opt for fresh if possible. It adds a vibrant and aromatic touch that elevates the dish.

5. Adjust Roasting Time:  Oven temperatures may vary, so check the zucchini after 20 minutes. If the slices are golden and slightly crisped on the edges, they’re ready. If you prefer them more tender, leave them in for a few extra minutes.

6. Serving Tip:  Serve this dish warm with a drizzle of blood Orange Olive oil to bring out the fresh flavors, but it can also be enjoyed cold as a salad, making it versatile for any occasion.

7 Leftovers:  Leftover roasted zucchini can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold on salads!

     Equipment and Items You May Need     

• Baking Sheets – For roasting the zucchini evenly. A rimmed baking sheet is ideal to prevent any liquids from spilling.
• Parchment Paper or Aluminum Foil – Optional, but helps with easy cleanup and prevents sticking.
• Sharp Knife – For slicing the zucchini into uniform rounds.
• Cutting Board – To safely chop the zucchini and any other ingredients.
• Serving Dish – For presenting the roasted zucchini, feta, and dill once cooked.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Blood Orange Olive Oil - This is so good for salads or to brighten up side dishes!

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Roasted Zucchini with Feta and Dill

serves 6

4 medium zucchinis, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Blood Orange Olive oil, for drizzling (optional)

Preheat your oven to 400°F.   Slice the zucchinis into 1/2-inch thick half rounds.  Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased.  Drizzle the olive oil over the zucchini slices.  Season with salt, pepper, toss the zucchini to evenly coat them with the oil and seasonings.

Roast in the oven for 20–25 minutes, flipping halfway through, until the zucchini is tender and slightly caramelized.  Remove and sprinkle crumbled feta cheese over the top.  Sprinkle fresh chopped dill over the zucchini and feta for a burst of fresh flavor.  Drizzle Blood Orange Olive oil over the top and toss all together.  

Serve immediately with a squeeze of lemon juice if desired, or enjoy as is.