Chicken Harvest Bowls
with Cotija Cheese & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
We’re ushering in harvest season with big balanced bowls of veggies, chicken and salty Mexican cheese, while taking care with carbs. Roasted butternut squash and ribbons of red kale rest on a base of wholesome quinoa, dressed in our honey and Dijon vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- ½ Bunch of red kale
- 200g Diced butternut squash
- 95g Red & white quinoa
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Cotija cheese (contains lipase)
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
34 g
Saturated Fat
7 g
Sodium
1100 mg
Total Carb
63 g
Sugars
13 g
Protein
50 g
Fibre
8 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the squash
- Meanwhile, on a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
Make the salad & serve
- To the bowl of kale, add the quinoa, squash, vinaigrette, cheese and S&P; toss well.
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
