Maple-Chai Chicken Harvest Bowl

A hearty blend of roasted root vegetables topped with creamy garlic‑herb Boursin cheese and Tyson Red Label® Fully Cooked Unbreaded Authentically Grilled Chicken Breast Chunks. Finished with warm maple‑chai butter, toasted pecans and a sprinkle of honey crystals for a sweet‑savory crunch. Served with a side of black currant yogurt sauce for a bright, tangy contrast.

Step 1: Preheat oven to 325°F, medium fan.

Step 2: Arrange frozen grilled chicken chunks on pan covered in aluminum foil and lightly coated with nonstick spray.

Step 3: Heat 12-14 minutes and reserve warm.

Step 4: Place a serving bowl onto a clean work surface.

Step 5: Place the roasted root vegetables into the serving dish.

Step 6: Top roasted root vegetables with Boursin cheese and grilled breast chunks.

Step 7: Drizzle grilled breast chunks with maple-chai butter, pecans and honey crystals.

Step 8: Serve black currant yogurt sauce on the side in a ramekin.

Step 9: Serve as needed.

Sub-Recipe Directions

Roasted Root Vegetables

Step 1: Preheat oven to 400°F.

Step 2: Line a sheet pan with parchment paper.

Step 3: In large mixing bowl, toss vegetables with olive oil, salt, pepper, garlic and herbs.
             (Keep beets separate if you want to prevent color bleed.)

Step 4: Spread vegetables in a single layer and place into the oven for approx. 18 to 20 minutes.

Step 5: Remove from oven and use as needed.

Maple-Chai Butter

Step 1: Place all ingredients into a mixer with paddle attachment.

Step 2: Whip butter on medium speed until light and smooth.

Step 3: Remove from mixer and use as needed.

Black Currant Yogurt Sauce

Step 1: Place all ingredients into a mixing bowl.

Step 2: Using a wire whisk, mix all ingredients to a smooth consistency.

Step 3: Remove from mixing bowl and serve as needed.