Apple Cider Grilled Chicken, Butternut Squash, and Brussel Sprouts - Autumn Grilling Series

As the Autumn Grilling Series draws to a close, there's no better way to celebrate than with a complete fall feast sizzling on the grill with Apple Cider Grilled Chicken, Butternut Squash, and Brussels Sprouts. This meal captures the colors and textures of the season, offering a medley of flavors that speak to the heart of autumn. The chicken, marinated in a blend of apple cider vinegar, fresh herbs, and spices, grills to a juicy perfection that harmonizes beautifully with the subtle smokiness of the butternut squash slices.

Brussels sprouts, known for their robust flavor, are elevated with a balsamic glaze and a hint of honey for a sweet-savory contrast. This dish is rounded off with a creamy cashew apple cider dressing that ties the components together, adding a touch of richness to each bite. Every element of this meal is carefully crafted to deliver a delightful mix of textures and tastes, preparing your palate for the comforting warmth that only autumn can bring.

Stay tuned for next week's exciting lineup of grilled delights, perfect for your Thanksgiving celebrations. In the meantime, enjoy this mouthwatering combination of fall favorites, ensuring your grill remains the star of your culinary adventures. Let this meal's vibrant colors and enticing aromas fill your outdoor space, creating unforgettable memories with family and friends as you savor the last days of autumn grilling.

Serves 4

Apple Cider Grilled Chicken, Butternut Squash, and Brussel Sprouts Ingredients

Apple Cider Grilled Chicken

  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 4 boneless skinless chicken breasts

Grilled Butternut Squash

  • ⅓ cup olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 butternut squash, peeled and cut lengthwise into ½-inch slices

Grilled Brussels Sprouts

  • 2 lb. Brussels sprouts, halved
  • 3 tbsp. olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. Dijon mustard
  • ½ teaspoon sea salt

Grilled Sweet Potatoes

  • 4 large sweet potatoes, cut into ⅓-inch-thick wedges
  • (use the same garlic mixture as butternut squash)

Cashew Apple Cider Dressing

  • 1 cup raw cashews
  • 2 cups hot water for soaking cashews
  • 1 shallot, minced
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 3 tablespoons olive oil
  • ½ cup water
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon

Quinoa

  • 1 cup quinoa, uncooked
  • 2 cups water

For the Fall Meal Prep Bowl

  • dried cranberries, optional topping
  • pepitas, optional topping

Apple Cider Grilled Chicken, Butternut Squash, and Brussel Sprouts Directions

  1. Either in a gallon-size Ziplock bag or a large bowl, combine olive oil, freshly squeezed lemon juice, apple cider vinegar, chopped fresh Italian parsley, chopped fresh rosemary, minced garlic, sea salt, and ground black pepper, and whisk together. Add the boneless, skinless chicken breasts and cover with the marinade. Then, place in the fridge for at least 30 minutes, up to 8 hours. This will make our chicken juicy and flavorful when we grill it.
  2. Pour hot water over raw cashews, and then let set for at least an hour.
  3. To make the quinoa, combine the raw quinoa and water in a saucepan and heat over medium-high heat until it boils. Then, cover and cook at a simmer over medium heat until all the water is absorbed and the quinoa is tender, about 20-25 minutes. Then, remove the lid and fluff with a fork.
  4. Prep the butternut squash and veggies, starting with butternut squash. Slice off both ends of the squash and then peel off the skin using a vegetable peeler or paring knife. Then, slice the squash into ½ inch slices. A few of the slices will have seeds and strings which you can easily remove with a paring knife and sliding it in a circle. You can discard the seeds and set the butternut squash slices aside while we prep the sweet potato.
  5. For the sweet potatoes, wash them well and then remove both ends. We're going to slice them into wedges, so first cut the sweet potato in half lengthwise and then slice into wedges. There is no need to remove the skin. Place the potato wedges in a large mixing bowl and set aside.
  6. Combine olive oil, minced garlic, sea salt, and black pepper in a small bowl and whisk together. This will be used for both the butternut squash and the sweet potatoes.
  7. Brush this garlic mixture onto both sides of the butternut squash slices, pour the remaining mixture over the sweet potato wedges, and toss to coat. Now, both are ready for the grill, so our last step before grilling is to prep the Brussels sprouts.
  8. Remove the ends of the Brussels sprouts and slice in half through the stem, removing any other leaves. Since the Brussels sprouts would fall through the grill's grates, I used skewers to hold them together. If you don't have skewers, you could just cook them on tin foil on the grill. Add the Brussels sprouts to the skewers, but try not to crown them too much. Then, set aside.
  9. To make a sauce for the Brussels sprouts, combine balsamic vinegar, olive oil, raw honey, Dijon mustard, and sea salt in a small mixing bowl and drizzle it over the skewers.
  10. Preheat your grill to 350 degrees F.
  11. Add the chicken, butternut squash, and sweet potato wedges to the grill. Cook over direct heat for about 6-8 minutes or until grill lines appear. Then, flip everything over and cook on the other side until the chicken is cooked through and the squash and sweet potatoes are tender. Remove from the grill and set aside.
  12. Next, let's add our tasty balsamic-grilled Brussels sprouts across the grill and then the rest of the sweet potato wedges in a single layer. Close the grill cover and cook, just like before, for 5-8 minutes or until grill lines appear. Then, flip over and cook an additional 4-6 minutes or until tender.
  13. While the last veggies are on the grill, we can make our cashew apple cider dressing, which will be drizzled over our delicious fall meal prep bowl. So grab those drained cashews and add them to a blender, followed by the shallot, apple cider vinegar, Dijon mustard, raw honey, olive oil, sea salt, ground cinnamon, and a little water.
  14. Blend until entirely smooth and creamy. Add a little more water, as needed, to thin the sauce. You're looking for a pourable dressing thickness. (To save time or avoid the cashews, replace them with plain Greek yogurt.)
  15. You can store them all separately in the fridge in airtight meal prep containers and then assemble your bowl based on what you feel like that day. This is more of a buffet-style meal prep and allows you more flexibility during the week to have everything ready to grab and reheat.
  16. I love to start with the quinoa, then add the grilled butternut squash, sweet potato wedges, brussels sprouts, and apple cider chicken, then top with dried cranberries and raw pepitas. Then, of course, a healthy drizzle of our cashew apple cider dressing to bring it all together. OMG, this is so good. It is an excellent representation of all the goodies available during the fall.

 

Taken from asweetpeachef.com  https://www.asweetpeachef.com/fall-meal-prep/