Applebees Chicken Apple Quinoa Recipe: Sweet and Savory Copycat Bowl

This copycat bowl brings the restaurant experience home with a perfect balance of sweet and savory flavors. The combination of tender chicken, crisp apples, and nutty quinoa creates a dish that’s as satisfying as it is nutritious.

What makes this version special is the careful layering of textures and flavors. The quinoa cooks up fluffy and light, while the chicken stays juicy and flavorful. The apples add a fresh, crisp contrast that ties everything together.

You’ll end up with a colorful, restaurant-worthy bowl that’s ready in under 30 minutes. The flavors meld beautifully, delivering that signature sweet and savory taste without the wait.

Serve it warm for the best experience. Here’s how to make it.

Ingredients for Applebees Chicken Apple Quinoa

Pantry staples plus fresh apples and chicken make this restaurant copycat shine.

The chicken needs to stay juicy, so pound the breasts to even thickness—this prevents dry spots. I grab mine from Costco for consistency (their organic breasts are always the same size). Quinoa matters too—Tri-Color from Trader Joe’s has the best texture. For apples, Granny Smith gives that tart crunch the dish needs (don’t sub in Red Delicious, trust me).

No Dijon? Regular yellow mustard plus a pinch of sugar gets close. Pecans can be walnuts or almonds—toast whatever you’ve got. Out of apple cider vinegar? White wine or rice vinegar works fine. The honey can be maple syrup if you’re avoiding bees, but it’ll change the flavor slightly. Fresh thyme at double the amount swaps for dried (but strip those leaves off the stems first).

This holds up surprisingly well. Keeps in the fridge for 3-4 days—the quinoa soaks up flavors as it sits. Reheat gently with a splash of broth to keep the chicken moist. The pecans? Toast just before serving (they get soft overnight).

Step-by-Step Instructions for Chicken Apple Quinoa Bowl

This copycat method delivers that sweet-savory Applebee’s magic with every bite.

Step 1: Cook the Quinoa and Toast the Pecans

Rinse the 1 cup Quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine the quinoa with 2 cups Chicken Broth and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Meanwhile, in a dry skillet over medium heat, toast the 0.5 cup Pecans for 3-4 minutes until fragrant and golden. Chop roughly and set aside.

Step 2: Season and Sear the Chicken

Pat the 1.5 lb Boneless Skinless Chicken Breasts dry and pound to an even ½-inch thickness. Season both sides with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder.

Heat 1 tbsp Extra-Virgin Olive Oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.

Step 3: Prepare the Apple Honey Glaze

In a small bowl, whisk together 2 tbsp Honey, 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 1 tsp Dried Thyme until smooth. Core and dice the 2 whole Granny Smith Apples into ½-inch pieces.

Heat 1 tbsp Extra-Virgin Olive Oil in the same skillet over medium heat. Add the diced apples and sauté for 4-5 minutes until slightly softened but still holding their shape. Pour the glaze over the apples and cook for an additional 1-2 minutes, stirring constantly, until the mixture thickens slightly.

Step 4: Assemble the Bowls

Divide the cooked quinoa evenly among four bowls. Top each with sliced chicken, then spoon the apple glaze mixture over the chicken. Sprinkle with the toasted 0.5 cup Pecans and a pinch of 1 tsp Dried Parsley for garnish.

Drizzle any remaining pan sauce from the skillet over the top. The balance of sweet honey, tangy mustard, and savory thyme should shine in every bite. Serve immediately while warm.

Essential Equipment for applebees chicken apple quinoa

Quality Cookware

I always start with a heavy-bottomed saucepan for the quinoa—All-Clad or Cuisinart MultiClad distribute heat evenly, preventing burned grains. A 2-quart size gives the quinoa room to expand without boiling over. 🔥

Reliable Skillet

For the chicken and apples, a 12-inch stainless steel skillet is my go-to. Lodge cast iron works too but requires extra oil to prevent sticking. Avoid nonstick for high-heat searing—the chicken needs that golden crust.

Sharp Knives

A 8-inch chef’s knife makes quick work of dicing apples and slicing chicken. I use Victorinox Fibrox—affordable yet razor-sharp. Pair it with a cutting board that won’t slip (I prefer OXO’s utility board with grippy edges).

Mixing Bowls

Have a medium mixing bowl ready for whisking the glaze. Pyrex glass bowls let me see the colors blend perfectly. For the pecans, a dry skillet (no oil) toasts them evenly without burning.

Measuring Tools

Precision matters: use measuring spoons for spices and liquid measuring cups for broth. I keep OXO’s angled measuring cup on hand for the honey—no sticky messes. A kitchen scale helps with the quinoa if you prefer weighing.

Serving Essentials

Wide, shallow bowls show off the layers beautifully. I love stoneware from Le Creuset—they retain heat and look restaurant-worthy. A microplane adds fresh parsley garnish in seconds. 💛

Frequently Asked Questions