Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake
1 hour
Serves: 4
Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.
Ingredients
- 3 tablespoons butter
- 1 large (about 1-1/2 pounds) butternut squash, peeled, cut into 1-inch pieces
- 25 small fresh sage leaves, thinly sliced
- 4 small sweet-tart apples, cored, peeled, cut into 1-inch pieces
- 1 cup uncooked quinoa
- 4 (about 24 ounces) Just Bare Skinless Chicken Breasts
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper to taste
Instructions
- Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil. Melt 2 tablespoons butter; toss with squash and 3 tablespoons sage. Place on baking sheet in single layer; bake 15 minutes.
- Stir apple chunks into squash; bake 25 minutes longer or until mixture is tender.
- Meanwhile, heat grill to medium-high heat. Melt remaining 1 tablespoon butter in medium saucepan. Add quinoa and remaining sage; cook and stir 2 minutes. Stir in 1-1/2 cups water. Cover; simmer about 15 minutes or until quinoa is tender.
- Rub chicken with oil and season with salt and pepper. Grill about 10 minutes, turning once, or until no longer pink in center. Cook to internal temp of 165°F.
- Serve chicken over quinoa, with baked squash and apples alongside.