Yes, this one was easy to name because it has everything in it!
Sweet, flavorful butternut squash, delicious crispy chicken and lots of kale and garlic - making it truly perfect because it has everything to LOVE inside!
Go vegan: It can also be made without the chicken; you could use quinoa instead of the wild rice grain mix I use for a little added plant-based protein.
Go pescatarian: switch the chicken for equal portions of your fish of choice (salmon and mahi-mahi go really well in this dish!)
Give these tasty bowls a try!
PS - this makes 8 servings, so enough for dinner + leftovers for lunch!
Preheat oven to 425.
Boil 4 cups of water and add 2 cups organic brown rice or wild rice blend, sprinkle Himalayan salt, and 2 teaspoons olive oil. Cover and cook until done (usually 20-30 minutes, directions on your package). Set aside.
While the rice is cooking, chop 2 cups butternut squash, 1 onion, 2 cups carrots, 4 cups kale, 1 bulb (6-8 cloves) garlic, 4 beets, and 1 cup broccoli. Place vegetables in baking dish and drizzle with olive oil, sprinkle with Himalayan salt and black pepper, and bake in 425 oven 20-25 minutes or until tender. Set aside.
While everything is cooking / baking, heat a drizzle of olive oil in a large pan and over medium-high heat. When pan is hot (1-2 minutes) and add 8 chicken thighs and sprinkle with Himalayan salt, pepper, and (lots of!) dried oregano. Cook for 3-4 minutes on each side. Cut into bite-sized pieces. Set aside.
Bowl it up:
Scoop desired amount of rice, vegetables, and chicken into bowls and serve warm.
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