Harvest Cranberry-Sage Chicken Bowl Recipe

A composed bowl of seasoned wild rice and farro, chai‑spiced butternut squash, roasted kale, cranberry‑sage grilled Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips, goat cheese crumbles, and toasted walnuts. Served with burnt honey Dijon vinaigrette on the side.

Step 1: Place a serving bowl onto a clean work surface.

Step 2: Place farro rice blend onto one side of the serving bowl.

Step 3: Place the chai-spiced butternut squash next to the farro rice blend.

Step 4: Place the goat cheese crumbles next to the squash.

Step 5: Place the roasted kale next to the goat cheese crumbles.

Step 6: Place the walnuts next to the kale.

Step 7: Place the cranberry-sage glazed breast strips in the middle of the bowl.

Step 8: Serve burnt honey Dijon vinaigrette on the side.

Sub-Recipe Directions

Butternut Squash Chai-Spiced

Step 1: Preheat oven to 425°F.

Step 2: In a large mixing bowl, toss squash with oil, maple syrup, chai-spice and salt.

Step 3: Place prepared squash onto a parchment lined sheet pan.

Step 4: Roast for 25–30 minutes until tender and caramelized.

Step 5: Remove from oven and use as needed.

Cranberry-Sage Glazed Chicken Breast Strips

Step 1: Preheat oven to 350°F.

Step 2: Place the granulated sugar, water, orange juice and sage in a medium saucepan and bring to a boil, stirring occasionally to dissolve the sugar.

Step 3: Add the cranberries and reduce heat to low, then remove the sage leaves.

Step 4: Cover the saucepan and simmer 10-15 minutes until the cranberries have burst and the sauce thickens.

Step 5: Remove from heat and let cool completely.

Step 6: Place the grilled breast strips onto a parchment lined sheet pan.

Step 7: Glaze grilled breast strips with cranberry-sage sauce.

Step 8: Place glazed grilled breast strips into the oven and cook for approximately 12-15 minutes.

Step 9: Remove from oven and use as needed.

Burnt Honey Dijon Vinaigrette

Step 1: In a small saucepan, heat the honey over medium heat. Allow honey to bubble and darken to a deep, dark caramel color.

Step 2: Remove from heat and immediately whisk in the vinegar.

Step 3: Whisk in the Dijon mustard and salt. Gradually drizzle in the olive oil while whisking constantly until smooth and combined.

Step 4: Use as needed.