Ground Chicken Bowl with Kale and Roasted Butternut Squash & Honey Mustard Dressing

Dairy-free, Gluten-free, High protein, Healthy fats, Nutrient-dense, Fresh and hearty, Quick and easy

This Ground Chicken Bowl is a balanced, nourishing, and flavour-packed meal that fuels your body with wholesome ingredients. High in protein and rich in essential nutrients, lean ground chicken is seasoned to perfection, providing a savoury and satisfying base. Kale adds a hearty crunch while delivering an abundance of vitamins A, C, and K, along with powerful antioxidants for immune and gut health. Roasted butternut squash brings a naturally sweet and savoury contrast, packed with fibre and beta-carotene to support digestion and glowing skin. The homemade honey mustard dressing ties everything together with a tangy, slightly sweet kick, offering anti-inflammatory benefits from apple cider vinegar. Served with quinoa, rice, or your favourite grain, this bowl is the perfect combination of comfort and nourishment, making it a quick, easy, and delicious way to enjoy a nutrient-dense meal.

Ingredients for the Ground Chicken:

500g ground chicken

1 tbsp olive oil (or preferred cooking oil)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Sea salt and black pepper, to taste

For the Roasted Butternut Squash:

1 medium butternut squash, peeled, cubed

1 tbsp olive oil

1/2 tsp cinnamon

Sea salt and black pepper, to taste

For the Kale:

4 cups kale, stems removed, chopped

1 tbsp olive oil

Sea salt, to taste

For the Honey Mustard Dressing:

2 tbsp Dijon mustard

2 tbsp honey (or maple syrup for a vegan option)

1 tbsp apple cider vinegar

1 tbsp olive oil

Sea salt and black pepper, to taste

To Serve:

Quinoa, rice, or your favourite grain (cooked, for extra substance)

Method

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, cinnamon, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 30-40 minutes, flipping halfway through, until the squash is tender and golden brown. Remove from the oven and set aside.

In a large bowl, massage the kale with olive oil and a pinch of salt for 1-2 minutes until the kale softens and becomes tender. Set aside.

Heat a skillet over medium heat and add the olive oil. Add the ground chicken and cook, breaking it up with a spoon, for 5-7 minutes until browned and fully cooked through. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine and remove from heat.

In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. In each bowl, layer the cooked ground chicken, roasted butternut squash, and massaged kale. Drizzle the honey mustard dressing over the top, ensuring everything is well coated. If you want a more filling base, add a layer of quinoa, rice, or another grain of your choice.

Serve immediately and enjoy this vibrant, nutrient-packed meal!

Recipe by Taylor Robinson – Holistic Health & Wellness Chef