Roasted Harvest Chicken Bowls with Apple Cider Vinegar
Harvest make delicious and healthy dinners and are a house favorite at PNF!
What You Need:
- 2 maple turmeric chicken breasts, sliced
- 1 cup apple cider vinegar Brussels sprouts
- 1 large butternut squash, peeled and chopped
- 1 Tablespoon avocado or olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 crisp apple, thinly sliced
- baby spinach
- roasted butternut squash seeds or toasted pepitas*
- cinnamon and cayenne pepper (optional)
- 1 cup apple cider
- 1/2 cup olive oil
- 2 Tablespoons of whole grain mustard
- 2 Tablespoon apple cider vinegar
- 1 clove garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
How To Make It:
- Preheat oven to 400°F. Add chopped butternut squash chunks to a baking sheet with oil, sea salt and pepper. Feel free to add a sprinkle of cinnamon and cayenne as well. Toss to coat and pop in the oven for 30-40 minutes, or until squash is tender.
- While butternut squash is roasting, make dressing by adding all ingredients into a blender and blending until smooth.
- To make the salad bowls, add a base of baby spinach to two bowls. Top with 1 piece of maple turmeric chicken, 1/2 cup roasted Brussels sprouts, 1/2 cup roasted butternut squash and apple slices. Drizzle on the apple cider dressing and top with roasted seeds.
*Recipe Source: https://www.eatingbirdfood.com/roasted-harvest-bowls/