Harvest Chicken and Rice Bowl

Sep 18, 2020

Ingredients

Bowl:

  • 1 lb brussels sprouts, trimmed and halved
  • ½ onion, sliced
  • 1 ½ cups cubed butternut squash
  • 1 tbsp avocado oil
  • Salt and black pepper
  • 3 cups sliced grilled chicken
  • 2 cups spinach or another green
  • ¼ cup sliced almonds
  • 2 cups cooked wild rice

Vinaigrette:

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 tbsp Dijon mustard
  • Salt and pepper

Directions

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Mix brussels sprouts, cubed butternut squash, and onion with 1 tablespoon avocado oil. Season with salt and pepper. Bake until vegetables are tender and crispy, about 30 minutes.
  2. Make the vinaigrette while the vegetables are baking. Combine cider, oil, and mustard in a bowl. Season with salt and pepper.
  3. Lightly toast the sliced almonds until they become a golden color.
  4. Assemble the bowl by adding a half of a cup of wild rice, one cup of vegetables, spinach, chicken, and vinaigrette. Add the toasted almonds on top.

Nutritional info per serving: serves 5

Calories: 430

Protein: 17.8 g

Fat: 21.2 g

Carbs: 37.9

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