Fall Veggie Bowl with Berbere Chicken
Prep time: 12-14 minutes oven or 2-3 minutes microwave
In partnership with Chef Kelcy of Wright-Locke Farm in Winchester, MA! This easy light dinner or lunch option features a tender bone-in, skin-on chicken thigh that's been marinated with a heady Ethiopian berbere spice blend (think paprika, chili peppers, coriander, cinnamon & fenugreek). Served alongside a bountiful quinoa salad loaded with honey-roasted carrots, berbere-spiced butternut squash, pickled red onion, and creamy goat cheese (on the side!). Plus, a tangy citrus vinaigrette for drizzling all over.
In your bag
- The quinoa salad with berbere chicken thigh, honey-roasted carrots, & berbere butternut squash
- Citrus vinaigrette; Pickled red onion; Goat cheese
At home
- Aluminum foil-lined sheet tray & a little oil (optional)
That’s it! #Dinnersolved, dinner served.
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