Healthy Fall Harvest Chicken And Butternut Bowl
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 3 cups butternut squash, peeled and cubed
- 1 cup dry quinoa (cooked according to package directions)
- 4 cups kale, stems removed and finely chopped
- 1 large Honeycrisp or Granny Smith apple, sliced
- 1/3 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Place the cubed chicken and butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with thyme, garlic powder, salt, and pepper. Toss well to coat. Roast for 25 to 30 minutes, or until the squash is tender and the chicken is fully cooked through.
- While the chicken and squash are roasting, bring 2 cups of water or chicken broth to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Place the chopped kale in a large mixing bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 minutes until it becomes dark green and tender. This step makes the kale much easier to eat and digest.
- In a small jar or bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, and maple syrup. Season with a pinch of salt and pepper. Adjust the sweetness or acidity to your preference.
- In four individual bowls, layer the cooked quinoa and massaged kale. Top with the roasted chicken and butternut squash. Add the sliced apples, dried cranberries, and toasted pecans. Drizzle the dressing over each bowl and serve immediately.