Healthy Fall Harvest Chicken And Butternut Bowl
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 3 cups butternut squash, peeled and cubed
- 1 cup uncooked quinoa (or brown rice)
- 2 cups fresh kale, stems removed and chopped
- 1 large honeycrisp apple, sliced or chopped
- 1/2 cup toasted pecans or walnuts
- 1/4 cup dried cranberries
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons balsamic glaze or maple-tahini dressing
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This ensures nothing sticks and makes cleanup much easier later on.
- In a large mixing bowl, toss the cubed chicken and butternut squash with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper. Ensure everything is evenly coated with the spices and oil for maximum flavor.
- Spread the chicken and squash in a single layer on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized on the edges.
- While the oven does the work, cook your quinoa or grain of choice according to the package instructions. Once finished, fluff it with a fork and set it aside to stay warm.
- Place the chopped kale in a small bowl with the remaining tablespoon of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 1 to 2 minutes until it becomes dark green and tender. This step is essential for removing the bitterness of raw kale.
- Divide the cooked quinoa among four bowls. Top each with a generous portion of roasted chicken and butternut squash. Add the fresh apple slices, massaged kale, pecans, and dried cranberries to each bowl.
- Drizzle each bowl with balsamic glaze or your favorite maple-tahini dressing. Serve immediately while warm, or store for later.