Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli
This flavorful Roasted Root Vegetable & Chicken Power Bowl is a hearty, healthy meal! Combine roasted butternut squash, carrots, beets and chicken for a nourishing dinner.
Servings: 4
Calories: 441kcal
Ingredients
- 4 Russet Potatoes chopped into 1/2 inch cubes
- 3 carrots
- 1 turnip peeled, cut in half lengthwise, and then cut into wedges
- 1 red onion cut into wedges
- 1 cup chopped and peeled butternut squash
- 2 beets rinsed, peeled, cut in half and then cut into wedges
- 1 cup cooked rotisserie chicken chopped
- 4 tsp olive oil divided
- salt and pepper
- 3 sprigs fresh thyme removed from stem
- 1 garlic clove minced
- 3 cups swiss chard removed from stem and chopped
For the Maple Dip
- 3 tbs fresh mayo
- 1 tsp maple syrup
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 425 Degrees F. Line a baking sheet with foil and spray with cooking spray.
- 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 for 25-30 minutes, until golden and fork tender, flipping once, halfway through.
- Meanwhile, heat the remaining olive oil in a skillet over medium-heat.
- Saute the swiss chard with the chopped garlic, until wilted, about 10 minutes. Season with salt and pepper to taste.
- Whisk the mayo with the maple syrup and cinnamon until combined. Spoon into a serving dish.
- 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.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 58g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 427mg | Potassium: 1506mg | Fiber: 8g | Sugar: 11g | Vitamin A: 13074IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 3mg