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Harvest Chicken & Butternut Bowl with "Honey" Mustard Dressing

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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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!








INGREDIENTS
4-6 chicken thighs, boneless, I like Greensbury Market
1 lb brussel sprouts, parboiled
1 lb butternut squash, cubed & pre roasted with cinnamon
2 granny smith apples, cored and cubed
1 cup pecans
5 oz arugula
1 tbsp classic poultry seasoning, I like The New Primal
ghee oil spray, I like Fourth & Heart
1 tsp paprika
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Dressing:
1 cup mayonnaise
6 medjool dates, pitted & chopped
3 tbsp Dijon mustard
1 tbsp apple cider vinegar
pinch of salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.



DIRECTIONS

Preheat oven to 350 & line pan with parchment
Pat chicken dry with paper towel & place on pan
Drizzle with olive oil & sprinkle with classic poultry seasoning
Roast for 30 minutes
Meanwhile, parboil brussels & make dressing
Combine all dressing ingredients in high speed blender till creamy
Cut brussels in half
After chicken has roasted 30 minutes remove & add brussels & butternut to pan
Spray with ghee oil & sprinkle with paprika
Sprinkle salt & pepper over veggies
Roast another 30 minutes
Divide arugula evenly between 4
bowls
Chop chicken into bite size pieces
& divide evenly
Divide brussels & butternut between 4
bowls
Divide apple between 4 bowls
Divide pecans between 4 bowls
Drizzle with dressing
Enjoy this recipe by Penny's Primal!
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