By Protein
Harvest Cranberry-Sage Chicken Bowl Recipe
Ingredients
- 4 Oz. Farro Rice Blend, Cooked
- 3 Oz. Butternut Squash, Chai-Spiced (Sub Recipe)
- 1 Oz. Roasted Kale, Chopped
- 4 Oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips , Cranberry-Sage Glazed (Sub Recipe)
- 2 Tbsp. Goat Cheese Crumbles
- 1/4 Cup Toasted Walnuts, Salted
- 2 Oz. Burnt Honey Dijon Vinaigrette (Sub Recipe)
A composed bowl of seasoned wild rice and farro, chai‑spiced butternut squash, roasted kale, cranberry‑sage grilled Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips , goat cheese crumbles, and toasted walnuts. Served with burnt honey Dijon vinaigrette on the side.
Directions
- Place a serving bowl onto a clean work surface.
- Place farro rice blend onto one side of the serving bowl.
- Place the chai-spiced butternut squash next to the farro rice blend.
- Place the goat cheese crumbles next to the squash.
- Place the roasted kale next to the goat cheese crumbles.
- Place the walnuts next to the kale.
- Place the cranberry-sage glazed breast strips in the middle of the bowl.
- Serve burnt honey Dijon vinaigrette on the side.
Butternut Squash Chai-Spiced
Ingredients
- 2 Lbs. Butternut Squash, 1/2" Cubed
- 1 Tbsp. Avocado Oil
- 1 Tbsp. Maple Syrup, Pure
- 1 tsp. Chai-Spice, Prepared
- 1/2 tsp. Kosher Salt
Directions
- Preheat oven to 425°F.
- In a large mixing bowl, toss squash with oil, maple syrup, chai-spice and salt.
- Place prepared squash onto a parchment lined sheet pan.
- Roast for 25–30 minutes until tender and caramelized.
- Remove from oven and use as needed.
Cranberry-Sage Glazed Chicken Breast Strips
Ingredients
- 1 Cup White Sugar, Granulated
- 1/2 Cup Water, Room-temp
- 1/2 Cup Orange Juice, Fresh Squeezed
- 3 Ea. Sage Leaves, Fresh
- 12 Oz. Whole Cranberries, Fresh
- 16 Oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips
Directions
- Preheat oven to 350°F.
- Place the granulated sugar, water, orange juice and sage in a medium saucepan and bring to a boil, stirring occasionally to dissolve the sugar.
- Add the cranberries and reduce heat to low, then remove the sage leaves.
- Cover the saucepan and simmer 10-15 minutes until the cranberries have burst and the sauce thickens.
- Remove from heat and let cool completely.
- Place the grilled breast strips onto a parchment lined sheet pan.
- Glaze grilled breast strips with cranberry-sage sauce.
- Place glazed grilled breast strips into the oven and cook for approximately 12-15 minutes.
- Remove from oven and use as needed.
Burnt Honey Dijon Vinaigrette
Directions
- YIELD: 12 OZ.
- In a small saucepan, heat the honey over medium heat. Allow honey to bubble and darken to a deep, dark caramel color.
- Remove from heat and immediately whisk in the vinegar.
- Whisk in the Dijon mustard and salt. Gradually drizzle in the olive oil while whisking constantly until smooth and combined.
- Use as needed.
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