Spiced Chicken Grain Bowls with Marinated Apple, Kale & Roasted Squash

Spiced Chicken Grain Bowls

with Marinated Apple, Kale & Roasted Squash

Group Created with Sketch. 30 min 9 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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These comforting chicken grain bowls highlight some of our favorite fall ingredients: crisp grated apple, hearty kale (marinated with a creamy buttermilk-fig dressing), and sweet, petite butterbaby squash roasted with a blend of warming spices like nutmeg and cloves.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Spiced Chicken Grain Bowls with Marinated Apple, Kale & Roasted Squash
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Cook the freekeh:
1 Cook the freekeh:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick pieces. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Transfer the prepared squash and onion to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper and the quatre épices; toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Marinate the apple & kale:
3 Marinate the apple & kale:

Meanwhile, grate the apple on the large side of a box grater, discarding the core. Place in a bowl. Add half the vinegar; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, whisk together the buttermilk (shaking the bottle before opening), mustard, fig spread, and remaining vinegar. Season with salt and pepper. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked freekeh and 1 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale and freekeh topped with the cooked chicken, roasted vegetables, and marinated apple. Enjoy! 

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Cook the freekeh:
1 Cook the freekeh:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare & roast the vegetables:

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick pieces. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Transfer the prepared squash and onion to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper and the quatre épices; toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the vegetables:
Marinate the apple & kale:
3 Marinate the apple & kale:

Meanwhile, grate the apple on the large side of a box grater, discarding the core. Place in a bowl. Add half the vinegar; season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, whisk together the buttermilk (shaking the bottle before opening), mustard, fig spread, and remaining vinegar. Season with salt and pepper. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. 

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Cook the chicken:
Finish the kale & serve your dish:
5 Finish the kale & serve your dish:

To the bowl of marinated kale, add the cooked freekeh and 1 teaspoon of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale and freekeh topped with the cooked chicken, roasted vegetables, and marinated apple. Enjoy!