Ingredients
Scale
Marinade/Sauce:
- 1 lb chicken breast (cubed)
- 1/4 cup whole grain mustard
- 1/4 cup mayonnaise (I like avocado oil)
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- sea salt (pinch)
- 1 head broccoli (chopped into florets)
- 1 head cauliflower (chopped into florets)
- 2 sweet potatoes (peeled and sliced into half moons)
- 1/2 tsp cinnamon
- 1/2 tsp ground cumin
- sea salt (as needed)
- garlic powder (as needed)
- avocado oil (as needed)
To serve:
- 3/4 cup farro (dry- 2 cups cooked- use quinoa for GF)
Instructions
- Whisk together all marinade/sauce ingredients. Set aside 1/4 cup for serving. Combine diced chicken with marinade in a bowl or plastic bag. Cover, place in fridge and marinate 1-4 hours.
- Preheat oven to 400. Line two baking sheets with parchment. Drizzle sweet potato with oil and toss with cinnamon, cumin and a generous pinch of salt. Spread over one parchment-lined baking sheet.
- Separately, drizzle cauliflower and broccoli with oil. Season generously with sea salt and garlic powder. Spread each over one half of remaining baking sheet.
- Place both baking sheets in the oven. Roast for 20 minutes. Flip and roast another 5-15 minutes (if sweet potatoes are thin, they will be done in closer to 25 minutes; broccoli and cauliflower will be longer).
- While vegetables are roasting, Cook farro (or quinoa) according to package directions and cook chicken. Drizzle avocado oil in a large saute pan and heat to medium-high. Place chicken pieces in pan and let cook 3-5 minutes per side until marinade is caramelized and chicken is cooked through (165F).
- To serve, layer farro with chicken, sweet potatoes, cauliflower and broccoli and a drizzle of creamy honey mustard sauce.