Butternut Squash Chicken & Kale Power Bowls with Apple-Maple Vinaigrette

These tender, sweet roasted butternut squash power bowls with tender chicken breasts, toasted pecans, quinoa and Salad Girl's Apple-Maple vinaigrette make a perfect dinner or make ahead power lunch!

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

This dish is a true health-forward power bowl that’s full of flavor and served over tender quinoa. The sweet Minnesotan butternut squash and fresh kale compliment the vinaigrette’s apple maple-y flavors! Roasting at a high temperature allows you to get great caramelization on the outside but with tender insides. Talk about an energizing make ahead lunch or dinner!

Ingredients

Quinoa

Pecans

Kale

Butternut Squash

Chicken breast

Crisp apple maple dressing

Featured Ingredient Partners:

crisp apple maple dressing: Salad Girl - Willernie, MN

Kale: Harmony Valley Farm

Sear To cook the surface of meat very quickly with intense heat.

Roast To cook food with dry heat in an oven or over a fire.

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

Medium sauté pan

Medium pot with lid

Medium mixing bowl

Baking sheet

Step 1: ROAST BUTTERNUT SQUASH

Read though the entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel butternut squash, cut in half and remove seeds and guts; then, cut into 1" cubes. Place about 6 cups of butternut squash cubes (you will have extra, feel free to roast all of it and save for another meal) on a baking sheet. Add 3 Tbsp. oil and a pinch of salt and pepper and toss well until distributed. Roast squash for 20 min until fork tender. While squash is roasting begin cooking the quinoa (Step #2).

Step 2: COOK QUINOA

Place quinoa, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While quinoa is cooking, begin searing the chicken (Step #3).

Step 3: SEAR CHICKEN

Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 4-5 min per side until golden brown and fully cooked. Slice into thin strips before serving. The USDA recommends cooking chicken to an internal temperature of 165ºF.

Step 4: TOAST PECANS

Remove butternut squash from oven. Slide squash to one side and add pecans to the other side to toast. Place back in the oven for another 3-4 min until toasted.

Step 5: TOSS VEGGIES

Remove kale from tough stem and discard stems; then cut into 1" pieces. Place kale, butternut squash and a pinch of salt and pepper in medium mixing bowl. Add Crisp Apple-Maple vinaigrette and toss until incorporated.

Step 6: PLATE YOUR DISH

Divide quinoa between two bowls. Top with chicken, veggies and toasted pecans. Enjoy!