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Honey-Mustard Chicken, Squash, and Kale Bowls

Ali Segersten (author)
ROASTED HONEY-MUSTARD CHICKEN - DELICATA SQUASH - MASSAGED KALE BOWLS-12

This is such a great recipe to make when you want to prep a few healthy lunches for the week. The roasted delicata squash is naturally sweet and pairs beautifully with the honey-mustard chicken and tangy massaged kale. Toasted pumpkin seeds add a little crunch along with extra protein, magnesium, zinc, and iron. I like to divide everything into individual glass containers so lunches are ready to grab throughout the week. You can eat these bowls cold straight from the fridge or gently warm them before serving.

Chicken

2 pounds boneless chicken breasts
1 tablespoons extra virgin olive oil
1 tablespoons raw honey
1 teaspoons raw apple cider vinegar
2 teaspoons dry mustard powder
½ teaspoons Herbamare (or sea salt)
½ teaspoons black pepper

Squash

3 medium delicata squash halved and seeded
1 tablespoons extra virgin olive oil
¼ teaspoons Herbamare (or sea salt)
¼ teaspoons black pepper

Kale Salad

2 bunches curly kale chopped
3 tablespoons extra virgin olive oil
2 tablespoons raw apple cider vinegar
1 tablespoons raw honey
1 teaspoons dry mustard powder
½ teaspoons Herbamare

Garnish

½ cups pumpkin seeds toasted
2 green onions sliced

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