Honey Dijon Harvest Bowl
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
620 kcal
-
Course
Main Course
-
Cuisine
American
Honey Dijon Harvest Bowl
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 1 lb chicken tenderloin raw
- 6 cups Lacinato kale 510 grams, stems removed and chopped
- 4 cups butternut squash 650 grams, cut into 1/2" cubes
- 3/4 cup farro (135 grams)
- 1 honeycrisp apple 245 grams, large, sliced
- 1/2 cup dried cranberries 80 grams, Ocean Spray 50% Reduced Sugar brand
- 1/2 cup feta cheese crumbled
- 1/3 cup pumpkin seeds 40 grams, raw
- 2 tbsp olive oil 1 fl oz, divided
- 1 tsp salt divided
- 1/2 tsp lemon pepper seasoning Oh My Spice! brand
- 1/2 tsp smoked paprika divided
Honey Dijon Marinade and Dressing
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 1/3 cup mayonnaise light, brand Duke's
- 1 tsp lemon juice
- 1/4 tsp smoked paprika
- 1/4 tsp salt
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
(20%)
Fiber
12g
(48%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 83g | 28% |
| Protein | 37g | 74% |
| Fat | 17g | 26% |
| Cholesterol | 103mg | 34% |
| Sodium | 1204mg | 50% |
| Potassium | 948mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
