Description
Roasted butternut squash and golden apple slices mingle with tender chicken and nutty brown rice, while dried cranberries and pecans add pops of texture. A drizzle of maple Dijon dressing brings sweet-tangy harmony to each colorful bite.
Ingredients
- 2 cups cooked brown rice
- 3 tbsp olive oil
- 2 boneless skinless chicken breasts
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups butternut squash, peeled and cubed
- 1 apple, cored and sliced
- 2 cups baby spinach
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp water
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; spread on the baking sheet.
- Roast squash for 20 minutes, then add apple slices and roast an additional 10 minutes until tender and golden.
- Meanwhile, season chicken breasts with dried thyme, remaining salt, and remaining black pepper.
- Heat 2 tbsp olive oil in a skillet over medium heat and cook chicken 6 to 7 minutes per side until cooked through.
- Remove chicken from skillet, let rest 5 minutes, then slice into strips.
- In a small bowl whisk Dijon mustard, maple syrup, apple cider vinegar, and water until smooth.
- Divide cooked brown rice and baby spinach among serving bowls; top with roasted squash, apples, sliced chicken, dried cranberries, and chopped pecans.
- Drizzle maple Dijon dressing over each bowl and serve immediately.
Notes
- Prep squash and apple to similar sizes for even roasting.
- Double the dressing ingredients to have extra for salads or leftovers.
- Swap pecans for walnuts or almonds based on preference.
- For a vegetarian version replace chicken with roasted chickpeas.