We are sticking to the delicious fall recipes around here. After a trip to the farmers market over the weekend, I was inspired by all of the beautiful fall produce to create a delicious, cozy fall dinner…This Cider Baked Chicken with Butternut Squash Quinoa Pilaf is just that. Cozy, delicious, effortless, and is a combination of some of my favorite fall flavors.
Table of Contents
- Why I love this recipe
- Ingredients & Substitutions
- Equipment Needed
- How to Make
- FAQ’s
Why I Love This Recipe…Cider Baked Chicken with Butternut Squash Quinoa Pilaf
There are a few reasons I love this recipe…First, I know I have said it before but fall is my favorite time of year. I have always loved this time of year and my love only gets stronger year after year! The weather, the beautiful colors, the produce, the way the sunshine glows in the mornings and nights, pumpkin everything, and the list goes on. This recipe to me just screams fall. You have the cider-marinated chicken, kale, butternut squash, onion, and garlic all in one dish. The flavors are absolutely delicious together.
Second, I love this recipe because it is truly effortless to make and a healthy but filling dinner. This year we have been focusing on our health in many aspects but what we are eating has been a top priority for us. This recipe checks all of the boxes for us…high in protein with the chicken and quinoa, has fiber, and healthy fats with the olive oil, and is something we would eat repeatedly.
Ingredients & Substitutions
- Apple cider
- Maple syrup
- Tamari – can use soy sauce or coconut aminos
- Apple cider vinegar
- Fresh thyme – can use dried
- Salt
- Pepper
- Chicken breasts – you can use chicken thighs
- Onion
- Garlic cloves
- Quinoa
- Butternut squash
- Chicken broth – you can use water
- Fresh oregano – you can use dried
- Kale – you can use spinach
Equipment Needed
- Measuring cups & spoons
- Container or bag for marinating
- Knife
- Cutting board
- Baking Sheet with parchment paper
- Braiser or large pan
- Small sauce pot
How to Make Cider Baked Chicken with Butternut Squash Quinoa Pilaf
To make the chicken marinade, whisk together the apple cider, maple syrup, tamari, apple cider vinegar, thyme, and salt.
Place your chicken breasts in an air-tight container or a zip-top bag and pour half of the marinade on top. Save the other half of the marinade to make your sauce later. Place chicken into the refrigerator for at least an hour. You can marinate your chicken overnight.
When you are ready to cook this meal, preheat your oven to 425 degrees and line a small baking sheet with parchment paper.
Bake your chicken for 15 to 20 minutes or until the internal temperature reaches 165 degrees.
While your chicken is baking, make your pilaf and reduce your sauce. First, you will saute the onion in 1 tablespoon of olive oil. When the onion is soft add in your minced garlic and saute for another minute.
Next, you will add in your quinoa, butternut squash, thyme, oregano, and broth. Cover your pan and simmer until the quinoa is fully cooked about 15 minutes.
While your quinoa is cooking, add the remainder of the marinade mixture to a small pot over medium-high heat. Bring to a boil and reduce heat to simmer. Simmer the sauce until it has reduced by half, stirring regularly to avoid burning. Once reduced you can remove from heat.
Once the quinoa is fully cooked, add the kale, season with salt and pepper, and mix until the kale is wilted.
Serve everything immediately and enjoy!
Frequently Asked Questions
How do I keep my chicken from being dry?
First, make sure you aren’t overcooking your chicken. Taking your chicken out of the oven when it reaches 160-162 degrees is completely fine. Your chicken will continue to cook once it’s resting and out of the oven. Second, I like to baste my chicken throughout the cooking process, so 1-2 times I will use a brush and the juices from the pan to baste my chicken.
What if I forgot to marinate my chicken?
You can quickly marinate it on the counter for 30 minutes or even only an hour if you have the time. The chicken won’t be as flavorful, but it will still be delicious.
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Cider Baked Chicken with Butternut Squash and Quinoa Pilaf
Ingredients
- 1 cup Apple cider
- 1/4 cup Maple syrup
- 3 Tbsp Tamari
- 2 Tbsp Apple cider vinegar
- 2 tsp Fresh thyme or 1 tsp dried
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Chicken breasts
- 1 Onion chopped
- 2 Garlic cloves minced
- 1 cup Quinoa
- 2 cups Butternut squash
- 2 cups Chicken broth
- 1 tsp Fresh oregano or 1/2 tsp dried
- 1 bunch Kale chopped
Instructions
- To make the chicken marinade, whisk together the apple cider, maple syrup, tamari, apple cider vinegar, thyme, and salt.
- Place your chicken breasts in an air-tight container or a zip-top bag and pour half of the marinade on top. Save the other half of the marinade to make your sauce later. place chicken into the refrigerator for at least an hour. You can marinate your chicken overnight.
- When you are ready to cook this meal, preheat your oven to 425 degrees and line a small baking sheet with parchment paper.
- Bake your chicken for 15 to 20 minutes or until the internal temperature reaches 165 degrees.
- While your chicken is baking, make your pilaf and reduce your sauce. First, you will saute the onion in 1 tablespoon of olive oil. When the onion is soft add in your minced garlic and saute for another minute.
- Next, you will add in your quinoa, butternut squash, thyme, oregano, and broth. Cover your pan and simmer until the quinoa is fully cooked about 15 minutes.
- While your quinoa is cooking, add the remainder of the marinade mixture to a small pot over medium-high heat. Bring to a boil and reduce heat to simmer. Simmer the sauce until it has reduced by half, stirring regularly to avoid burning. Once reduced you can remove from heat.
- Once the quinoa is fully cooked, add the kale, season with salt and pepper, and mix until the kale is wilted.
- Serve everything immediately and enjoy!
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