HONEY DIJON HARVEST BOWL

 It’s officially fall and today I’m diving headfirst into a dish that screams fall goodness – the Honey Dijon Harvest Bowl. I’m pretty sure there’s a universal obsession with the time of year when the world starts to turn into a gorgeous combo of orange and gold, and I’m all about celebrating the cooler weather with cozy fall foods.

This recipe features juicy, honey-dijon-marinated chicken, cooked to perfection, chilling on a bed of nutty farro. Surrounding the star of the show, we’ve got some roasted kale, sweet roasted butternut squash, and a generous sprinkle of crunchy pumpkin seeds. But don’t forget the tart dried cranberries, sweet Honeycrisp apple slices, and crumbled feta cheese to amp up the flavor party.

INGREDIENTS

1 lb chicken tenderloins, raw

6 cups lacinato kale, stems removed and chopped (510 grams)

4 cups butternut squash, cut into 1/2" cubes (650 grams)

3/4 cup farro (135 grams)

1 large Honeycrisp apple, sliced (245 grams)

1/2 cup Ocean Spray 50% Reduced Sugar Dried Cranberries (80 grams)

1/2 cup feta cheese, crumbled

1/3 cup raw pumpkin seeds (40 grams)

2 tbsp olive oil, divided (1 fl oz)

1 tsp salt, divided

1/2 tsp Oh My Spice! Lemon Pepper Seasoning

1/2 tsp smoked paprika, divided

HONEY DIJON MARINADE AND DRESSING

1/3 cup dijon mustard

1/3 cup honey

1/3 cup Duke's Light Mayonnaise

1 tsp lemon juice

1/4 tsp smoked paprika

1/4 tsp salt

INSTRUCTIONS

Marinate the chicken. Whisk together the honey dijon marinade and dressing ingredients, then pour half over the chicken tenderloins in a resealable container. Massage the marinade into the chicken, then refrigerate for 2-4 hours.

Cook the farro. Cook the farro according to package directions, then set aside.

Roast the pumpkin seeds. Pre-heat the oven to 350°F. Toss the pumpkin seeds with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp smoked paprika. Spread into single layer on a baking sheet and bake for 10-12 minutes or until seeds begin to puff up and turn golden brown. Remove from hot baking sheet and set aside.

Roast the kale. Increase the oven temperature to 400°F. Add the kale to a rimmed baking sheet, then drizzle with 2 tsp olive oil and season with 1/4 tsp salt. Toss until evenly coated. Bake for 8-10 minutes, then remove to a bowl and set aside.

Roast the butternut squash. Increase the oven temperature to 425°F. Add the cubed squash to a rimmed baking sheet, then drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp Oh My Spice seasoning. Toss until evenly coated. Bake for 20 minutes (flipping once during baking if desired), then set aside.

Cook the chicken.

To grill: Pre-heat your grill to about 400-425°F, then generously oil the grill grates using grill tongs and a paper towel dipped in vegetable oil. Let any excess marinade drip off the chicken before adding the tenders to the grill to avoid flare ups. Grill for about 3-4 minutes per side or until cooked through. Remove to a plate or baking sheet to rest.

To bake: Add the chicken to a rimmed baking sheet and bake on an upper oven rack at 425°F for 15-20 minutes while the butternut squash roasts on a lower rack.

Assemble the bowls. Layer the farro, roasted kale and butternut squash, sliced apples, and chopped chicken in a bowl. Top with feta cheese, dried cranberries, and dressing. Finish with roasted pumpkin seeds.

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