Honey Dijon Harvest Bowl

Name: Honey Dijon Harvest Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb chicken tenderloins, raw; 6 cups lacinato kale, stems removed and chopped; 4 cups butternut squash, cut into 1/2" cubes; 3/4 cup farro; 1 large Honeycrisp apple, sliced; 1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries; 1/2 cup feta cheese, crumbled; 1/3 cup raw pumpkin seeds; 2 tbsp olive oil, divided; 1 tsp salt, divided; 1/2 tsp Oh My Spice! Lemon Pepper Seasoning; 1/2 tsp smoked paprika, divided; 1/3 cup Dijon mustard; 1/3 cup honey; 1/3 cup Duke's Light Mayonnaise; 1 tsp lemon juice; 1/4 tsp smoked paprika; 1/4 tsp salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
620 kcal
Course
Main Course
Cuisine
American

Honey Dijon Harvest Bowl

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 lb chicken tenderloins, raw
6 cups lacinato kale, stems removed and chopped (510 grams)
4 cups butternut squash, cut into 1/2" cubes (650 grams)
3/4 cup farro (135 grams)
1 large Honeycrisp apple, sliced (245 grams)
1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries (80 grams)
1/2 cup feta cheese, crumbled
1/3 cup raw pumpkin seeds (40 grams)
2 tbsp olive oil, divided (1 fl oz)
1 tsp salt, divided
1/2 tsp Oh My Spice! Lemon Pepper Seasoning
1/2 tsp smoked paprika, divided

Honey Dijon Marinade and Dressing

1/3 cup Dijon mustard
1/3 cup honey
1/3 cup Duke's Light Mayonnaise
1 tsp lemon juice
1/4 tsp smoked paprika
1/4 tsp salt

Add to Shopping List

Instructions

Marinate the chicken. Whisk together the honey dijon marinade and dressing ingredients, then pour half over the chicken tenderloins in a resealable container. Massage the marinade into the chicken, then refrigerate for 2-4 hours.
Cook the farro. Cook the farro according to package directions, then set aside.
Roast the pumpkin seeds. Pre-heat the oven to 350°F. Toss the pumpkin seeds with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp smoked paprika. Spread into single layer on a baking sheet and bake for 10-12 minutes or until seeds begin to puff up and turn golden brown. Remove from hot baking sheet and set aside.
Roast the kale. Increase the oven temperature to 400°F. Add the kale to a rimmed baking sheet, then drizzle with 2 tsp olive oil and season with 1/4 tsp salt. Toss until evenly coated. Bake for 8-10 minutes, then remove to a bowl and set aside.
Roast the butternut squash. Increase the oven temperature to 425°F. Add the cubed squash to a rimmed baking sheet, then drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp Oh My Spice seasoning. Toss until evenly coated. Bake for 20 minutes (flipping once during baking if desired), then set aside.
Cook the chicken.To grill: Pre-heat your grill to about 400-425°F, then generously oil the grill grates using grill tongs and a paper towel dipped in vegetable oil. Let any excess marinade drip off the chicken before adding the tenders to the grill to avoid flare ups. Grill for about 3-4 minutes per side or until cooked through. Remove to a plate or baking sheet to rest.To bake: Add the chicken to a rimmed baking sheet and bake on an upper oven rack at 425°F for 15-20 minutes while the butternut squash roasts on a lower rack.
Assemble the bowls. Layer the farro, roasted kale and butternut squash, sliced apples, and chopped chicken in a bowl. Top with feta cheese, dried cranberries, and dressing. Finish with roasted pumpkin seeds.

Notes

Click here or scan the barcode below to log this meal WITH DRESSING in My Fitness Pal. Click here to log it WITHOUT DRESSING.

Nutrition Information

Show Details

Calories 620kcal (31%) Carbohydrates 83g (28%) Protein 37g (74%) Fat 17g (26%) Cholesterol 103mg (34%) Sodium 1204mg (50%) Potassium 948mg (27%) Fiber 12g (48%) Sugar 31g (62%)