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Fall Meal Prep on the Grill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 146 reviews
  • Author: Villerius
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 meals
  • Category: Meal Prep
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Description

This Fall Meal Prep on the Grill is a vibrant and wholesome dish featuring apple cider marinated grilled chicken paired with perfectly charred butternut squash, Brussels sprouts, and sweet potatoes. Served over fluffy quinoa and finished with a creamy cashew apple cider dressing, this recipe is an ideal meal prep option to enjoy nutritious and flavorful meals throughout the week during the cozy fall season.

Ingredients

Units Scale

Apple Cider Grilled Chicken

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 4 boneless skinless chicken breasts

Grilled Butternut Squash

  • 1/3 cup olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 butternut squash, peeled and cut lengthwise into 1/2-inch slices

Grilled Brussels Sprouts

  • 2 lb. Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon raw honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt

Grilled Sweet Potatoes

  • 4 large sweet potatoes, cut into 1/3-inch-thick wedges
  • Garlic mixture from butternut squash (1/3 cup olive oil, 3 garlic cloves minced, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper)

Cashew Apple Cider Dressing

  • 1 cup raw cashews
  • 2 cups hot water (for soaking cashews)
  • 1 shallot, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon

Quinoa

  • 1 cup quinoa, uncooked
  • 2 cups water

Optional Toppings

  • Dried cranberries
  • Pepitas (raw pumpkin seeds)

Instructions

  1. Marinate Chicken: In a large bowl or gallon-size ziplock bag, whisk together ⅓ cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons apple cider vinegar, 3 tablespoons chopped parsley, 1 teaspoon chopped rosemary, 2 minced garlic cloves, 1 teaspoon sea salt, and 1 teaspoon ground black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Refrigerate for at least 30 minutes up to 8 hours to enhance flavor and juiciness.
  2. Soak Cashews: Pour 2 cups hot water over 1 cup raw cashews and let them soak for at least one hour to soften, allowing for a creamy dressing base.
  3. Cook Quinoa: Rinse 1 cup quinoa under cold water. Combine rinsed quinoa and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20-25 minutes until water is absorbed and quinoa is tender. Remove lid and fluff with a fork.
  4. Prepare Butternut Squash: Peel 1 butternut squash by slicing off ends and removing the skin with a vegetable peeler or knife. Slice into ½-inch thick lengthwise pieces. Remove and discard seeds and strings with a paring knife. Set aside.
  5. Prepare Sweet Potatoes: Wash 4 large sweet potatoes and remove ends. Cut each in half lengthwise, then slice into ⅓-inch thick wedges. Keep skin on. Place wedges into a large mixing bowl.
  6. Make Garlic Oil Mixture: In a small bowl, whisk together ⅓ cup olive oil, 3 minced garlic cloves, ½ teaspoon sea salt, and ½ teaspoon black pepper. Brush this mixture on both sides of the butternut squash slices and pour over sweet potato wedges, tossing to coat evenly.
  7. Prepare Brussels Sprouts: Trim ends from 2 lbs Brussels sprouts and halve through the stem, removing loose leaves. Thread sprouts onto skewers without overcrowding to prevent falling through grill grates. Alternatively, use a foil tray. In a small bowl, combine ¼ cup balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon raw honey, 1 tablespoon Dijon mustard, and ½ teaspoon sea salt. Drizzle over Brussels sprouts skewers.
  8. Preheat Grill: Heat Weber grill to 350°F (175°C) for medium heat grilling.
  9. Grill Chicken and Vegetables – First Stage: Place marinated chicken breasts, garlic-coated butternut squash slices, and sweet potato wedges on direct heat on the grill. Cook for 6-8 minutes until grill marks appear, then flip and cook the other side until chicken is cooked through (internal temp 165°F) and vegetables are tender. Remove and set aside.
  10. Grill Brussels Sprouts and Remaining Sweet Potatoes – Second Stage: Place Brussels sprouts skewers and remaining sweet potato wedges in a single layer on the grill. Cover and grill for 5-8 minutes until grill marks appear. Flip and cook an additional 4-6 minutes until tender.
  11. Make Cashew Apple Cider Dressing: Drain soaked cashews and add to a blender along with 1 minced shallot, ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon raw honey, 3 tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon ground cinnamon, and ½ cup water. Blend until smooth and creamy, adding more water as needed to achieve a pourable consistency. Optionally, substitute cashews with plain Greek yogurt for quicker preparation.
  12. Assemble Meal Prep Bowls: Layer cooked quinoa as the base. Top with grilled butternut squash, sweet potato wedges, Brussels sprouts, and apple cider grilled chicken. Garnish with optional dried cranberries and pepitas. Drizzle generously with cashew apple cider dressing.
  13. Storage: Store all components separately in airtight containers in the refrigerator. Assemble and reheat servings as desired throughout the week for flexible, flavorful fall meals.

Notes

  • Marinate chicken for a minimum of 30 minutes, but preferably up to 8 hours for best flavor and juiciness.
  • Soaking cashews softens them for a creamy dressing; if short on time, substitute with Greek yogurt.
  • Use skewers or foil to prevent Brussels sprouts from falling through grill grates.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • This recipe offers flexible meal prep—store ingredients separately for easy assembly throughout the week.
  • Adjust seasoning and honey according to personal taste preferences.
  • Vegetarian option: omit chicken and increase grilled vegetables and quinoa portions.

Nutrition

  • Serving Size: 1 meal (approximately 1 chicken breast with 1/6th of vegetables and quinoa)
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 480 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 35 g
  • Cholesterol: 85 mg

Find it online: https://evelynseats.com/fall-meal-prep-on-the-grill-recipe/