Ingredients
Servings: ￩￫
| .25 | Cup Extra Virgin Olive Oil |
| .25 | Cup Apple Cider Vinegar |
| 1 | Tsp Stone Ground Mustard (dijon also works) |
| 1 | Tsp Rosemary, fresh, chopped |
| 1 | Tsp Red Onion, finely chopped |
| 1 | Tsp Kosher Salt |
| 1 | Tsp Black Pepper, freshly ground |
| .5 | Tsp Red Pepper Flakes |
| 1 | Pound Chicken Breasts, boneless and skinless |
| 24 | Ounces Butternut Squash cubes, frozen (can use fresh, just peel and cube) |
| 2 | Regular Pears, ripe, each sliced into large cubes |
| 1 | Tbsp Extra Virgin Olive Oil |
| .5 | Tsp Kosher Salt |
| .5 | Tsp Black Pepper, freshly ground |
| .5 | Tsp Red Pepper Flakes (more or less to taste) |
| 1 | Tbsp Extra Virgin Olive Oil |
| 1 | Tbsp Ginger, fresh, finely chopped |
| 1 | Tsp Garlic, fresh, finely chopped |
| .5 | Tsp Turmeric |
| 1 | Cup Vegetable or Chicken Stock, low sodium |
| .5 | Cup Quinoa, uncooked |
| 3 | Tbsp Apple Cider Vinegar |
| 1 | Tsp Stone Ground Mustard (Dijon works as well) |
| 1 | Tsp Rosemary, fresh, finely chopped |
| .5 | Tsp Kosher Salt, more or less to taste |
| 1 | Tsp Black Pepper, freshly ground |
| .5 | Tsp Red Pepper Flakes, more or less to taste |
| 3 | Tbsp Extra Virgin Olive Oil |
| .25 | Cup Scallions, diced |
| 3 | Cups Arugula, fresh |
| .5 | Cup Feta Cheese, crumbled (optional) |
| 2 | Tbsp Almonds, sliced (optional) |
Instructions
Preheat oven to 400º.
Whisk together first seven ingredients to make a marinade. Place chicken breasts in a gallon zip lock bag and pour marinade on top. Carefully close zip lock bag taking care to remove as much air as possible. Massage marinade into chicken until chicken is thoroughly coated. Let sit on the counter (do not refrigerate) for at least 30 minutes but no more than two hours. Final cooked chicken will be juicier if you put it in the oven when it’s room temperature. When chicken is ready, place on foil and parchment-lined baking sheet and place in oven for 30-40 minutes, flipping halfway through.
In a large bowl, add following six ingredients (squash through red pepper flakes), toss together to coat squash and pears then pour on to parchment-lined baking sheet. Place in oven and bake for 45 minutes, stirring every 15 minutes.
In a medium saucepan, add 1 tbsp extra virgin olive oil, garlic, ginger, and turmeric and saute for a couple of minutes. Slowly add stock then quinoa. Bring to a boil for five minutes then turn heat down to simmer, cover, and cook until all liquid is absorbed by quinoa, approximately 30 minutes. Stir halfway through to make sure quinoa is not sticking to the bottom.
In a large bowl, whisk together remaining apple cider vinegar, mustard, rosemary, salt, pepper, red pepper flakes. Slowly whisk in olive oil to make a marinade and set aside.
Once the quinoa is cooked add the scallions and mix well then add mixture to the large bowl with the marinade and stir to combine.
Once the butternut squash and pears are cooked, add to bowl with the quinoa and mix well.
Add the arugula and toss to combine.
Serve topped with the roasted chicken sliced and optional feta cheese crumbles and sliced almonds.
