Beet, Squash & Chicken Bowl
A warm, hearty bowl of roasted squash and beets, topped with balsamic-glazed chicken and crunchy pistachios, finished with a drizzle of olive oil.
Ingredients
6 oz boneless, skin-on chicken thighs
½ cup yellow squash, diced
½ cup red beets, peeled and cubed
1 Tbsp butter or tallow (for roasting)
1 Tbsp butter (for cooking chicken)
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 garlic clove, minced
2 Tbsp shelled pistachios, chopped
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Macronutrients
(makes 1 serving)
Protein: 40g
Fat: 40g
Carbs: 12g
Preparation
Preheat oven to 400°F (200°C). Toss diced squash and beets with 1 Tbsp melted butter or tallow, salt, and pepper. Roast on a sheet pan for 25–30 minutes, until tender and slightly caramelized.
Season chicken thighs with salt and pepper. Heat 1 Tbsp butter in a skillet over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden, flip and cook another 3–4 minutes until cooked through. Remove and rest.
In the same skillet, lower heat and add balsamic vinegar, Dijon mustard, and minced garlic. Stir and simmer for 1–2 minutes until slightly thickened. Return chicken to the pan, coat with glaze, and turn off heat.
Divide roasted squash and beets into a bowl. Slice balsamic chicken and place on top. Sprinkle with chopped pistachios and finish with a drizzle of olive oil.
WEDNESDAY 260506