Applebees Chicken Apple Quinoa Recipe: Sweet and Savory Harvest Bowl

This harvest bowl brings together tender chicken, sweet apples, and nutty quinoa in a perfectly balanced dish. The combination of textures and flavors creates a satisfying meal that feels both wholesome and indulgent.

I developed this version to capture the essence of the restaurant favorite while making it simple to prepare at home. The chicken stays juicy, the apples maintain their crispness, and the quinoa provides a hearty base that soaks up all the delicious flavors.

The secret lies in cooking each component separately before combining them. This ensures every element maintains its distinct character while contributing to the overall harmony of the dish. The result is a restaurant-quality bowl you can enjoy anytime.

Serve it warm for a comforting meal that’s as pleasing to the eye as it is to the palate.

Ingredients for Applebees Chicken Apple Quinoa

Tender chicken, crisp apples, and quinoa come together for a restaurant-worthy bowl at home.

The chicken is everything here. Boneless, skinless breasts stay juicy when pounded to an even thickness—Costco or Sam’s Club are great for bulk buys. For the quinoa, bob’s Red Mill or Ancient Harvest brands rinse up clean and cook fluffy. Apples should be sweet-tart like Honeycrisp or Fuji (avoid mealy varieties like Red Delicious).

No Honeycrisp apples? Gala or Pink Lady work too. Out of quinoa? Couscous or farro can sub in a pinch. Chicken thighs are fine but cook faster—adjust timing. For the dressing, white wine vinegar replaces apple cider in a 1:1 ratio. Dried herbs can be fresh at triple the amount (so 1 tbsp fresh thyme instead of 1 tsp dried).

Cooked chicken keeps 3-4 days in the fridge, while quinoa stays fresh for 5 days. The dressing separates—just whisk before using. Assemble bowls fresh for best texture, but pre-chopped apples (tossed in lemon juice) hold 1 day ahead.

Step-by-Step Instructions for Chicken Apple Quinoa Harvest Bowl

This method layers flavors perfectly, balancing sweet apples with savory chicken over tender quinoa.

Step 1: Cook and Season the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness between plastic wrap. This ensures even cooking and prevents dry spots. Season both sides with ½ tsp salt and ¼ tsp black pepper—I use Diamond Crystal kosher for its clean, flaky texture.

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when ready to flip. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Step 2: Toast the Quinoa and Sauté Aromatics

Rinse the 1 cup quinoa thoroughly under cold water to remove the natural saponin coating, which can make it bitter. In a medium pot, heat the remaining 1 tbsp extra-virgin olive oil over medium heat. Add the rinsed quinoa and toast for 2 minutes, stirring constantly, until it becomes fragrant and makes a subtle popping sound.

Add the 0.5 cup diced white onion and cook for 3-4 minutes until translucent and soft. Stir in the 3 cloves minced garlic cloves, 1 tsp dried thyme, and 0.5 tsp dried rosemary, cooking for 30 seconds until the herbs release their aroma. This builds a flavor foundation that infuses the quinoa as it cooks.

Step 3: Simmer Quinoa in Chicken Broth

Pour in the 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender with a slight bite. You’ll notice the grains have unfurled and the broth has been fully absorbed.

Remove from heat and let the quinoa sit covered for 5 minutes. This steam-finishing step ensures even cooking and fluffier texture. Fluff with a fork and season with the remaining ½ tsp salt and ¼ tsp black pepper. The quinoa should be light and separate easily, not clumped together.

Step 4: Prepare Apple Topping and Dressing

Core and dice the 2 whole sweet apples into ½-inch pieces—no need to peel. In a small bowl, whisk together the 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1 tbsp pure maple syrup until smooth. This dressing balances sweetness with a tangy kick that ties all the components together.

Add the diced apples to the dressing and toss to coat evenly. The apples should glisten slightly but not be swimming in liquid. Let them sit for 5 minutes to macerate slightly, softening their texture and enhancing their natural sweetness.

Step 5: Assemble the Harvest Bowl

Divide the 4 cups baby spinach leaves among four bowls. Top each with a generous portion of the cooked quinoa, then arrange the sliced chicken over the quinoa. Spoon the dressed apples and any remaining dressing over the chicken.

The spinach will wilt slightly under the warmth of the chicken and quinoa, creating a beautiful contrast of textures. Serve immediately while the chicken is still warm and the apples retain a slight crispness. Each bite should deliver a harmony of sweet, savory, and tangy flavors.

Make-Ahead Tips for This Recipe

Pre-Cook Components

I always start by cooking the 1 cup quinoa first since it needs 20 minutes to cool completely before storing. Spread it on a baking sheet to stop cooking immediately. The chicken can be cooked and sliced up to 2 days ahead—just store it in an airtight container in the fridge.

Apple Prep Tips

Dice the 2 whole sweet apples right before assembling to prevent browning. If you must prep ahead, toss the diced apples with 1 tbsp lemon juice and store in an airtight container for up to 24 hours. They’ll soften slightly but retain their shape.

Dressing Storage

Whisk the dressing (1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp maple syrup) and store separately in a small jar. It’ll keep for 5 days in the fridge. Shake or whisk before using, as the ingredients may separate over time. 💡

Assembly Strategy

Keep the 4 cups baby spinach leaves unwashed and whole until ready to serve. Store the cooked quinoa, chicken, and apples in separate containers. This prevents sogginess and maintains the fresh, crisp texture of each component.

Reheating Chicken

To reheat the chicken, place slices in a skillet over medium-low heat with a splash of water or broth. Cover and warm for 3-4 minutes until heated through. Avoid microwaving, as it can make the chicken rubbery. 🔥

Final Assembly

When ready to serve, layer the spinach, warm quinoa, and chicken in bowls. Top with the dressed apples just before eating. This keeps everything fresh and vibrant, just like the restaurant version.

Frequently Asked Questions