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Honey Dijon Harvest Bowl

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Cook the farro. Cook the farro according to package directions, then set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 620

% 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.