Harvest Chicken & Butternut Bowl with Honey Mustard Dressing
Category
Main Dish
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Author:
Penny Kovacs
Celebrate fall with this Harvest Chicken & Butternut Bowl with “Honey” Mustard Dressing and it will be on repeat for sure! Bursting with fall flavors from tart Granny Smith apples, roasted cinnamon butternut squash, crunchy pecans, and juicy organic chicken! We can’t wait for you try this salad! Thanks to Penny Kovacs (@pennysprimal) for this delicious dish!
Ingredients
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4-6 Organic skinless boneless free-range chicken thighs
1 lbs. Brussels sprouts (parboiled)
1 lbs. Butternut squash (cubed and pre-roasted with cinnamon)
2 Granny smith apples (cored and cubed)
1 cup Pecans
5 oz. Arugula
1 tbsp. Classic poultry seasoning
Ghee oil spray
1 tsp. Paprika
1 tbsp. Olive oil
1 tsp. Salt
1 tsp. Pepper
1 cup Mayonnaise
6 Medjool dates (pitted and chopped)
3 tbsp. Dijon mustard
1 tbsp. Apple cider vinegar
Salt (to taste)
For the Dressing
Directions
Pre-heat oven to 350° F and line sheet tray with parchment.
Pat chicken dry and place on sheet tray.
Drizzle with olive oil and sprinkle with classic poultry seasoning.
Roast for 30 minutes.
While chicken is roasting, parboil Brussels sprouts and make the dressing.
Combine all the dressing ingredients in a blender and blend until creamy.
Cut Brussels sprouts in half.
After chicken has roasted for 30 minutes, remove from oven and add Brussels sprouts and butternut squash to sheet tray.
Spray with ghee oil and sprinkle with paprika.
Sprinkle salt and pepper over veggies.
Return to oven and roast for another 30 minutes. After 15 minutes (or 45 minutes total cooking time) check the chicken thighs and if they are at an internal temp of 170° F, remove them from the tray and set aside while everything else keeps cooking for another 15 minutes.
Divide arugula evenly between bowls.
Chop chicken into bite size pieces and divide evenly between bowls.
Divide Brussels sprouts and butternut squash evenly between bowls.
Divide apples and pecans evenly between bowls.
Drizzle with dressing.
Serve and enjoy!
Recipe Note
Penny Kovacs is a Whole30 Certified Envoy who has appeared in three magazines as a result of her Whole30 success story! She lives in the beautiful Adirondack Park having over 6 million acres of mountains and lakes. When not in her kitchen cooking up healthy, delicious meals she can be found out and about with her best friend and husband David and their puppy Cooper! Penny can be found on instagram @pennysprimal, on her website, www.pennysprimal.com and on FoodSocial.
