Name: Healthy Fall Harvest Chicken And Butternut Bowl
Cook time: 45 min
Total time: 45 min
Ingredients: 2 large chicken breasts, cubed into 1-inch pieces; 1 medium butternut squash, peeled and cubed; 2 cups cooked quinoa or wild rice; 4 cups fresh kale, stems removed and chopped; 1 large Honeycrisp apple, sliced thin; 1/4 cup dried cranberries; 1/4 cup toasted pecans or walnuts; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon cinnamon; Salt and black pepper to taste; For the Dressing: 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 3 tbsp olive oil

Ingredients

Scale

2 large chicken breasts, cubed into 1-inch pieces
1 medium butternut squash, peeled and cubed
2 cups cooked quinoa or wild rice
4 cups fresh kale, stems removed and chopped
1 large Honeycrisp apple, sliced thin
1/4 cup dried cranberries
1/4 cup toasted pecans or walnuts
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt and black pepper to taste
For the Dressing: 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, 3 tbsp olive oil

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Instructions

Step 1: Prepare and Season the Harvest Base Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed butternut squash and chicken pieces with two tablespoons of olive oil. Sprinkle the dried thyme, cinnamon, salt, and pepper over the mixture. Use your hands or a spatula to ensure every piece is evenly coated. Spread the ingredients in a single layer, ensuring they aren’t overcrowded so they roast rather than steam.
Step 2: Roast to Perfection Place the baking sheet in the center rack of the oven. Roast for 25 to 30 minutes. Halfway through the cooking time, toss the chicken and squash with a spatula to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F, and the squash should be fork-tender with slightly caramelized edges.
Step 3: Massage the Kale and Mix Dressing While the oven does the work, place your chopped kale in a large mixing bowl. Add a tiny drizzle of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 minutes until the leaves become soft and dark green. In a small jar or bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and olive oil until the dressing is emulsified.
Step 4: Plating the Harvest Bowls Divide the cooked quinoa or wild rice among four bowls. Layer the massaged kale on top. Add a generous portion of the roasted chicken and butternut squash. Garnish each bowl with fresh apple slices, dried cranberries, and toasted pecans. Drizzle the maple-balsamic dressing over the top just before serving. Serve warm and enjoy the taste of fall.

Cook Time: 45 minutes