Kabocha and Chicken Thigh Salad Bowl recipe - ingredients, nutrition and when to eat it
This hearty salad bowl brings together roasted kabocha squash, golden-browned chicken thigh, grains, and vegetables.
This hearty salad bowl brings together roasted kabocha squash, golden-browned chicken thigh, grains, and vegetables. The squash’s mellow sweetness pairs well with the savory chicken. It’s a lovely choice for lunch in fall or winter, or for a simple dinner.
Salads & light · 30 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so it cooks evenly.
Tips: Cook the chicken thigh through to the thickest part before slicing.
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Ingredients (1 serving)
- Chicken thigh — 120 g
- Kabocha squash — 100 g
- Cooked quinoa — 70 g
- Baby greens — 40 g
- Cherry tomatoes — 5 pc
- Olive oil — 1 tsp
- Salt — 0.5 g
- Black pepper — 0.2 g