Harvest Chicken, Quinoa & Vegetable Power Bowl

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Heat a med. saucepot with 1 cup of water and add quinoa. Bring to a boil, cover, reduce the heat, and simmer for 15 min. Remove from the heat and let it sit, covered for 5 min. Fluff with fork.
3. Meanwhile, evenly spread Brussels sprouts and sweet potato mixture on a foil-lined baking sheet. Season with 1/4 tsp. kosher salt and black pepper and roast for 15 min.
4. Remove vegetable pan from oven, move vegetables to one side. Place diced chicken on empty side of pan and return to oven for an additional 5-10 min. (internal temp. of 165°F).
5. Massage Dijon maple dressing in bag. To assemble power bowl: Evenly distribute heated quinoa into each bowl, divide roasted vegetables and chicken on top. Drizzle dressing and sprinkle with cranberry goat cheese crumble.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Heat a med. saucepot with 2 cups of water and add quinoa. Bring to a boil, cover, reduce the heat, and simmer for 15 min. Remove from the heat and let it sit, covered for 5 min. Fluff with fork.
3. Meanwhile, evenly spread Brussels sprouts and sweet potato mixture on a foil-lined baking sheet. Season with 1/2 tsp. kosher salt and black pepper and roast for 15 min.
4. Remove vegetable pan from oven, move vegetables to one side. Place diced chicken on empty side of pan and return to oven for an additional 5-10 min. (internal temp. of 165°F).
5. Massage Dijon maple dressing in bag. To assemble power bowl: Evenly distribute heated quinoa into each bowl, divide roasted vegetables and chicken on top. Drizzle dressing and sprinkle with cranberry goat cheese crumble.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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