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:

  1. 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.
  2. While butternut squash is roasting, make dressing by adding all ingredients into a blender and blending until smooth.
  3. 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/

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