Chicken & Butternut Squash Harvest Bowls
These Chicken & Butternut Squash Harvest Bowls are filled with fall flavours and an easy meal prep idea. Almost everything cooks on one pan!
Servings: 4 servings
Calories: 379kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts diced
- 1/4 cup honey mustard
- 1 cup butternut squash, diced
- 1 cup brussels sprouts, sliced in half
- 1 red pepper, chopped
- 1 small red onion, chopped
- 4 cloves garlic minced
- 12 fresh sage leaves, finely chopped (alternative: 1 tsp dried)
- 1 tsp salt
- 1/2 tsp pepper
Wild rice
- 1 cup wild rice
- 1 3/4 cups water
- 1 tsp butter
Instructions
- Preheat oven to 450 F. Cook wild rice according to package directions on stove top or in a rice cooker (highly recommend a rice cooker so you can set it and forget it!)
- Toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.
- Evenly divide all ingredients among four meal prep bowls. Serve and enjoy - leftovers last in fridge up to 5 days.
Video
Notes
Swap out the veggies for any other veggies that are in season.
Make your own honey mustard marinade by combining Dijon mustard and honey.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.
Freeze the chicken raw in the marinade or cooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.
Nutrition
Calories: 379kcal | Carbohydrates: 31g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 434mg | Potassium: 469mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 110.6mg | Calcium: 40mg | Iron: 2mg