Fall into flavor with this bowl filled with autumnal goodness! We start with a butternut squash “rice” pilaf base which is filled with even more veggies like parsnip, cabbage, carrot, celery, kale, mushrooms, and zucchini. Next, we top it off with our grilled pasture-raised chicken breast from Cook’s Venture which has been glazed with sherry vinaigrette and coated in fall herbs. Lastly, we garnish it all with Beeler’s bacon bits, flax seeds, and pumpkin seeds and serve it with a side of sherry vinaigrette.
Chicken and Bacon Butternut Bowl
Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!
Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!