Roasted Harvest Bowls with Maple Turmeric Chicken
These roasted harvest bowls feature tender maple turmeric chicken, delicious roasted vegetables, and a tangy dressing. Perfect for a healthy weeknight dinner or a cozy gathering!
Ingredients
- 1 lb skinless boneless chicken breasts or thighs, sliced
- ½ Tablespoon olive or avocado oil
- 2 ½ Tablespoons pure maple syrup
- 1 Tablespoon low-sodium tamari or soy sauce
- 1 teaspoon garlic, minced
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 16 oz Brussels sprouts, trimmed and quartered
- 1 large butternut squash, peeled and chopped into ½-inch cubes
- 2 Tablespoons avocado or olive oil, divided
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- 1 crisp apple, chopped
- Chopped curly kale
- Pepitas (pumpkin seeds)
- Dried cranberries
- Goat cheese
- Optional: Cinnamon and cayenne pepper for seasoning
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 Tablespoon garlic, minced
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Preheat your oven to 400°F and line one or two baking sheets with parchment paper.
- In a bowl, toss the butternut squash cubes with 1 Tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Optionally, season with a pinch of cinnamon and cayenne for extra warmth.
- Spread the squash evenly on one side of the baking sheet. In the same bowl, toss Brussels sprouts with 1 Tablespoon oil and the remaining ¼ teaspoon each of salt and pepper. Arrange the sprouts on the other side of the sheet (or on a separate sheet if needed).
- Roast the vegetables for 30-40 minutes, flipping halfway. The squash should be fork-tender, and the Brussels sprouts should have crispy, golden edges.
- While the vegetables roast, prepare the chicken. Heat ½ Tablespoon oil in a cast-iron skillet over medium to medium-high heat.
- Pat the chicken dry, then season both sides with salt and pepper. Add the chicken to the hot skillet, cooking for 4-5 minutes per side until golden brown.
- Whisk together maple syrup, tamari, turmeric, garlic, and black pepper in a small bowl. Pour this sauce over the seared chicken, ensuring an even coat.
- Transfer the skillet to the 400°F oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Meanwhile, make the dressing by blending apple cider vinegar, olive oil, Dijon, maple syrup, garlic, salt, and pepper until smooth. Adjust seasonings to taste.
- Massage the chopped kale with 1-2 Tablespoons of dressing until softened. This step enhances its flavor and texture.
- Assemble bowls with a base of kale, then evenly divide the roasted squash, Brussels sprouts, and chicken slices. Top with apple chunks, pepitas, cranberries, and goat cheese.
- Finish with a drizzle of dressing and serve warm or at room temperature.
Notes
For roasted butternut squash seeds: preheat oven to 325°. Remove any remaining strings from the seeds and toss with a 1/2 teaspoon oil and a pinch of sea salt. Roast for 30-40 minutes or until crunchy and golden.