Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 4 cups butternut squash, peeled and cubed
- 1 cup uncooked quinoa (or farro)
- 4 cups chopped kale, stems removed
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
Instructions
- Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Peel and cube your butternut squash into bite-sized pieces. Slice the chicken breasts into uniform cubes to ensure even cooking. Rinse your quinoa thoroughly in a fine-mesh strainer to remove any bitterness. - Step 2: Cooking
Place the butternut squash and chicken cubes on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with thyme, garlic powder, salt, and pepper. Toss well to coat everything evenly. Spread them out in a single layer so they roast rather than steam. Bake for 25 to 30 minutes until the squash is tender and the chicken reaches an internal temperature of 165°F. While the tray roasts, cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water). - Step 3: Plating
In a small jar, whisk together the dressing ingredients until emulsified. Place the chopped kale in a large mixing bowl and drizzle with a teaspoon of the dressing. Massage the kale with your hands for 1-2 minutes until it softens and turns a darker green. To assemble, divide the cooked quinoa among four bowls. Top with the roasted chicken and butternut squash. Sprinkle with dried cranberries and toasted pecans. Drizzle the remaining apple cider vinaigrette over each bowl and serve immediately.
- Cook Time: 45 minutes