Hearty Nourish Bowl

roasted chicken, squash + Brussels sprouts, quinoa, honey-Dijon drizzle


Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 780 | Category: Mediterranean Diet, Gluten-Free | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Baking Sheet
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Small Bowl
  • - Small Saucepan

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray

What We Send:

  • - Butternut Squash Cubes
  • - Chicken Thighs
  • - Dijon Mustard
  • - Fresh Thyme
  • - Halved Brussels Sprouts
  • - Honey
  • - Red Quinoa
  • - White Wine Vinegar

Wine Pairings by @grapefriend

A brightly cherried, lightly earthy Gamay is great with harvest vegetables

Beer Pairings

Because the vegetables sweeten as they roast, we are loving a beer with a caramel note like an American porter.

TK Table Talk:

If you could have been in any movie, what movie would you choose?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

2. Preheat oven to 400°F. Line a baking sheet with foil and coat with nonstick cooking spray. Set aside.

Hearty Nourish Bowl - Step 1

3. Cook Quinoa: Add 1 cup water, ¼ teaspoon salt and quinoa to sauce pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, and let stand COVERED, 5 minutes. Fluff quinoa gently with a fork.

Hearty Nourish Bowl - Step 2

4. Prep Vegetables: While quinoa is cooking, prep vegetables. Halve Brussels sprouts and cut any large pieces of squash into smaller pieces.

Hearty Nourish Bowl - Step 3

5. Roast Vegetables and Chicken: Salt and pepper the chicken and place on ¼ of the baking sheet. Place the vegetables on the other side of the baking sheet. Drizzle 2 tablespoons olive oil over the vegetables, with a little hitting the chicken. Sprinkle 1 teaspoon salt and ½ teaspoon pepper over the vegetables. Strip leaves from the thyme, and sprinkle over chicken and vegetables. Toss the vegetables with your hands to coat and spread out on the baking sheet. Roast for 20 minutes. During the last 10 minutes of roasting, spoon ½ teaspoon dressing over each chicken thigh.

Hearty Nourish Bowl - Step 4

6. Make Dressing: In a small bowl, vigorously stir together ONLY 1 tablespoon vinegar, honey, Dijon, and 2 tablespoons olive oil. Salt and pepper to taste.

To Serve: Slice the chicken. Artfully divide the quinoa, vegetables and chicken between two bowls. Drizzle each with remaining dressing.

Pro Tip:

Want your chicken a bit more browned or charred? Feel free to pan fry or grill it! Also, add some crunch with any chopped nut you like sprinkled over.

Spice It Up!: This dish can handle just about any interesting flavor combinations. We love a pinch of Chinese Five Spice or Za’atar Spice sprinkled over the vegetables before roasting.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.