1 20-ouncepackage Tyson® Blackened Chicken Stripslocated on freezer aisle
1cupdry quinoa
2cupswater
1cupchicken broth
2cupschopped butternut squash
1tablespoonolive oil
Salt & pepper
2cupspacked fresh, chopped baby spinach
Sauce:
8ouncescanned coconut milk
2tablespoonsreal maple syrup
2tablespoonsstone-ground mustard
1teaspoonred pepper flakes
¼teaspoonsalt
Garnish:
7Medjool datespitted and chopped
Instructions
Pre-heat oven to 375 F degrees.
Rinse and drain dry quinoa to remove bitterness. Add quinoa, water and chicken broth to 2-qt. pot and bring to boil. Reduce heat, add pot lid, and let simmer for about 15 to 18 more minutes until all water is absorbed. Remove from heat, fluff with fork.
Arrange frozen chicken strips on baking sheet and heat for 18 to 22 minutes.
Toss chopped butternut squash in olive oil and season with salt & pepper. Place in single layer on a separate baking sheet and bake in oven alongside chicken for 18 to 22 minutes, or until tender and lightly browned.
In mason jar, shake together coconut milk, maple syrup, stone-ground mustard, red pepper flakes and salt until well combined. Set aside.
Add cooked quinoa to large bowl, add spinach, roasted butternut squash and heated chicken cut into bite-sized pieces (or can leave in strips and “top” on recipe). Toss together with coconut dressing made in earlier step.
Plate (or put in meal prep containers) and sprinkle with chopped Medjool dates.