Contents of your meal kit:
chicken breasts
quinoa
butternut squash
grape tomatoes
miso vinaigrette base
baby kale
Equipment needed: saucepan, baking sheet, skillet, salad bowl
Finishing steps:
- Preheat oven to 450.
- While oven preheats, place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
- While quinoa is cooking, toss butternut squash with olive oil and generously season with salt & pepper on a baking sheet. Place in preheated oven and set a timer for 15 minutes.
- Meanwhile, slice tomatoes in half and set aside. Heat a small amount of oil in a skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. When cool enough to handle, cut into bite sized pieces.
- After squash has roasted 15 minutes, add halved tomatoes to the baking sheet, and roast another 5-10 minutes, until squash is tender and caramelized and tomatoes have softened.
- When the butternut squash is ready, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Add cooked quinoa, chicken, and roasted vegetables to the salad bowl, toss again and divide between plates.
Notes: This is another one of those recipes where you can easily add your own twist. Like it spicy? Add some hot sauce or sriracha to the dressing. Half an onion hanging around? Add some thin slices to the salad, or cut into chunks and roast with butternut squash. Go ahead…get creative!