Fall is a great time for meal-prep friendly recipes! This dish takes the ease of rotisserie-style chicken, pairs it with wild rice, and balances it all out with caramelized roasted butternut squash.
This recipe makes 3-4 servings. I recommend meal prepping as much as you need for your family or planned meals for the week.
Your Dish
- 2 cups cooked wild rice (or a wild rice blend)
- 2 cups cooked rotisserie-style chicken, shredded
- 3 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt & freshly cracked black pepper, to taste
- ¼ cup chopped fresh parsley (for garnish)
- Optional to add more vegetables
Maple Balsamic Drizzle
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp pure maple syrup
- Pinch of salt
Instructions
- Roast your butternut squash
Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. Optional to add additional vegetables; broccoli or brussels sprouts. - Prepare rice & chicken
If not already cooked, prepare wild rice according to package instructions. Shred your rotisserie-style chicken and set aside. - Drizzle
Whisk together balsamic vinegar, olive oil, maple syrup, and a pinch of salt until smooth. - Assemble your bowl
Divide wild rice into bowls, top with roasted butternut squash and shredded chicken. Drizzle lightly with maple balsamic dressing. Finish with fresh parsley and any optional add-ons.
Enjoy!
