Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli

Ingredients –  Russet Potatoes chopped into ½ inch cubes –  carrots –  turnip  –  red onion cut into wedges – butternut squash –  beets –  rotisserie chicken  – olive oil  –  salt and pepper – fresh thyme  –  garlic  –  swiss card  For the Maple Dip –  fresh mayo –  maple syrup – cinnamon

Instructions 1. Preheat oven to 425 Degrees F. Toss all of the vegetables in olive oil and sprinkle with salt and pepper.  Arrange the vegetables in a single layer on the  baking sheet. Sprinkle with thyme. Roast in the oven until golden and fork tender, flipping once, halfway through.

2. heat the remaining olive oil in a skillet. Saute the  swiss chard with the chopped garlic, until wilted. Season with salt and pepper to taste.

3. Whisk the mayo with the maple syrup and cinnamon until combined. Spoon into a serving dish.

4. Divide the chard evenly in serving bowls. Top with the roasted vegetables and chopped rotisserie chicken. 

Serve with the maple aioli on the side for dipping.

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