Autumn Chicken and Veggie Stir Fry

It’s continues to be lovely and warm here in Toronto but I can’t help it that my mind is turning towards fall produce and cozy meals. If it’s still unseasonably warm where you are too, save this recipe to pull out in a week or two. You are going to want to try this comforting, hearty dish filled with seasonal veggies, brown rice and juicy chicken.

Autumn stir-fry is a Seasonal Favorite
You know it’s fall when you bust out a big ol’ butternut squash to add to your dinner! This stir fry also boasts a ton of shaved brussels sprouts, broccoli florets, and tender spinach. So many gut friendly veggies to keep you satisfied and feeling your very best.

This stir fry is incredibly versatile. You can enjoy it warm or cold, as a main or side dish, and it’s perfect for meal prepping. Is there anything better than knowing that you have a fridge filled with leftovers to use for lunches during a hectic September week?

What You’ll Love About This Salad

• Nutrient-Rich: We’ve got squash, brussels sprouts, broccoli, spinach, brown rice …oh my! And to round everything out we’ve got lean chicken breasts which combined, provide fiber, protein, and vitamins—everything your body needs to feel fuelled.

• Perfect for Any Occasion: Whether you need a hearty meal on a busy weeknight or a dish for a fall potluck, this stir fry fits right in.

• Meal Prep Friendly: Make a big batch and enjoy leftovers for days. This stir fry might even be better the next day!

This recipe serves 4 as a main course or 6 as a side dish.

Autumn Chicken and Veggie Stir Fry

Ingredients:

• 1 cup of brown rice

• 1 cup chicken stock + 1 cup water

• 1 lb chicken breast

• 2 cups cubed butternut squash

• 1 cup broccoli florets

• 3 cups brussel sprouts

• 3 cups baby spinach

• 1 tsp garlic powder

• 1 tbsp thyme, chopped (or 1 tsp dried)

• 1 tbsp rosemary, chopped (or 1/2 tsp dried)

• 1/2 tsp salt

• 1/4 cup soy sauce (or coconut aminos)

• 1 tbsp maple syrup

• 1/2 cup cashews

• optional: chopped parsley, green onion, a fried egg

Directions:

1. Pulse all dressing ingredients in a food processor until smooth-ish.

2. Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

3. Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

4. Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Perfect for Autumn and Beyond

I love an easy and filling stir fry that I know offers all the elements of a healthy meal, without too much effort or thought. The squash and brussels sprouts become almost caramlized and offer just the right hint of sweet, while the brown rice and broccoli bring in that earthiness that just feels right as we step into autumn. It’s the perfect dish to for when cool nights settle in.

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