Harvest Chicken & Butternut Bowl with “Honey” Mustard Dressing (Edit recipe)

Celebrating fall with this Harvest Chicken Butternut Bowl with Honey Mustard Dressing and I can promise you it will be on repeat for sure! Bursting with all the fall flavors from tart granny smith apples, roasted cinnamon butternut squash, crunchy pecans, juicy chicken and the most delicious 4 ingredient dressing! I cannot wait for you all to try this one!
20 minutes
1 hour
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:1026
Fat:80 g
Carbohydrates:53 g
Protein:28 g
Cholesterol:40 g
Sodium:1566 mg
Fiber:9 g
Sugars:42 g
Calculated per serving.

Serves: 4

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 & line pan with parchment
  2. Pat chicken dry with paper towel & place on pan
  3. Drizzle with olive oil & sprinkle with classic poultry seasoning
  4. Roast for 30 minutes
  5. Meanwhile, parboil brussels & make dressing
  6. Combine all dressing ingredients in high speed blender till creamy
  7. Cut brussels in half
  8. After chicken has roasted 30 minutes remove & add brussels & butternut to pan
  9. Spray with ghee oil & sprinkle with paprika
  10. Sprinkle salt & pepper over veggies
  11. Roast another 30 minutes
  12. Divide arugula evenly between 4 bowls
  13. Chop chicken into bite size pieces & divide evenly
  14. Divide brussels & butternut between 4 bowls
  15. Divide apple between 4 bowls
  16. Divide pecans between 4 bowls
  17. Drizzle with dressing
  18. Enjoy this recipe by Penny's Primal!

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