Roasted Squash & Chicken Harvest Bowl

This roasted squash harvest bowl is the perfect fall chicken bowl. It’s made with delicata squash, wild rice, a kale salad, and a maple dijon dressing.

Servings

Calories 607

Author Michelle

Ingredients

For the roasted vegetables

1 delicata squash chopped into half moons
8 oz brussels sprouts halved
1 tbsp avocado oil
Salt and pepper
1 tsp dried thyme
2 tsp dried parsley
1 tsp garlic powder

For the chicken

12 oz chicken breast
2 tsp avocado oil
salt and pepper
2 tsp dried parsley
1 tsp dried thyme
1 tsp dried sage

For the bowls

2 cups kale destemmed
½ tsp avocado oil
½ tsp lemon juice
Salt
½ honey crisp apple diced
1 tbsp dried cranberries
⅔ cups wild rice cooked

For the dressing

2 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp red wine vinegar
1 clove garlic grated
½ tsp dried thyme
salt & pepper
3 tbsp olive oil

Instructions

To make the roasted vegetables, preheat the oven to 400 F and add the vegetables to a large baking dish. Toss with herbs and avocado oil and roast for 30-35 minutes, tossing halfway through. The
To make the chicken, after the vegetables go into the oven, season the chicken generously on both sides and add avocado oil. Transfer to the oven for 20 minutes, or until the internal temperature reads 165 F. Remove from the oven and allow to rest before slicing.
To make the salad, add the kale to a bowl and top with oil, lemon juice and a pinch of salt. Massage the kale with your hands for a few minutes until soft. Add the apple and cranberries and toss to combine.
To make the dressing, combine the mustard, maple syrup, vinegar, garlic, salt & pepper and thyme. Slowly stream the oil in while constnatly whisking.
Assemble the bowls, by dividing the chicken, roasted veggies, cooked wild rice and salad between three bowls. Top with dressing and serve!

Nutrition