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!