Ingredients:

  • 1 lb butternut squash, cubed small (1/2 inch)
  • 1 lb Brussels sprouts, halved
  • 3 large carrots, sliced into coins
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts, halved horizontally into thin cutlets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3 cups cooked wild rice or quinoa
  • 2 cups fresh baby spinach or arugula
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pepitas
  • 1/4 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • lemon juice (optional)

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash, halved Brussels sprouts, and sliced carrots with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast the vegetables for 10 minutes.
  4. While vegetables are roasting, season chicken cutlets with garlic powder, smoked paprika, salt, and pepper.
  5. Remove the baking sheet from the oven, move the vegetables to the sides, and place chicken cutlets in the center. Roast for an additional 15 minutes until chicken is cooked through and vegetables are caramelized.
  6. In a small bowl or mason jar, whisk together balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, and minced garlic.
  7. Toss cooked wild rice or quinoa with a small amount of olive oil and lemon juice (optional) to create a moisture barrier.
  8. Assemble bowls by layering the grain base, fresh baby spinach or arugula, roasted vegetables, and chicken.
  9. Garnish with dried cranberries and toasted pepitas, then drizzle with the maple-balsamic glaze.