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Chicken & Butternut Squash Harvest Bowl


  • 2 pounds chicken breast (diced)

  • 1 cup quinoa (dry)

  • 2 cups chicken broth

  • 3 cups butternut squash (cubed)

  • 4 cups brussel sprouts (halved)

  • 1/2 red onion (chopped)

  • 1/3 cup dried cranberries

  • 1/3 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 tsp honey

  • 1 tsp dijon mustard

  • 1 clove garlic


1. Preheat oven to 400 degrees. Place cubed butternut squash and brussel sprouts on a baking sheet, spray with olive oil, salt and pepper to taste. Roast for 20-25 minuets or until tender.

2. On stove top, cook quinoa using 2 cups of chicken stock.

3. In a medium skillet, sauté garlic and olive oil until fragrant. Add in diced chicken breast, cook completely.

4. Combine the cooked quinoa, chicken, squash, Brussel sprouts, cranberries and onion in a large mixing bowl, stir until combined.

5. Balsamic Vinaigrette: whisk all ingredients in a small bowl until combined. Add to the large bowl and toss until combined.

Nutrition information: 5 servings, 472 calories, 19g fat, 45g carb, 31g protein


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