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  • Fall Veggie Bowl with Berbere Chicken
  • Light Mains + Salads

Fall Veggie Bowl with Berbere Chicken

$17 | Serves 1 $17 per Serving

  • Gluten-free
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 alllll over.

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Fall Veggie Bowl with Berbere Chicken Add-Ons

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  • Dairy allergen

    contains dairy

Berbere Spice, Black Peppercorn, Butternut (diced 3/4"), Canola Oil, Chicken Thigh (Bone-In), Cider Vinegar, Dijon Smooth, Dried Cranberries, Goat Cheese, Honey, Hot Honey, Kosher Salt, Olive Oil, Orange Juice, Orange Zest Puree, Peeled Garlic, Pickled Red Onions, Rainbow Carrots, Shaved Brussels Sprouts, Tri Color Quinoa, Water

4.0
Rated 4.0 out of 5 stars
Based on 2 reviews
2 reviews
  • DO
    Deborah O.
    Verified Buyer
    13 hours ago
    Rated 3 out of 5 stars
    Great flavor; needs more chicken

    My husband and I loved the flavors and combination of roasted veggies. However to make this a full meal you need to at least double the amount of chicken in each. I gave mine to my husband so he’d have two.. I’ll order again if there’s more chicken!

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  • HK
    Hilary K.
    Verified Buyer
    2 days ago
    Rated 5 out of 5 stars
    excellent meal.

    We really enjoyed this veggie bowl with chicken. The portions were very generous. My husband and I each had one for dinner and he could not even finish his, so we saved it for lunch tomorrow. I was not that fond of the brussels sprouts in the quinoa but my husband liked it.

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