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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