Shopping List

• 1lb Butternut Squash, Peeld and cubed
• 1lb Brussel Sprouts, Halved
• 1 Red Onion, Chopped
• 1 Tbsp Extra Virgin Olive Oil
• ¼ to ½ Tsp Pepper
• ¼ to ½ Tsp Kosher Salt
• ½ Tsp Dried Thyme
• 1 Package Brown Rice (Uncle Ben’s)
• 1 Whole Chicken (Ingles Rotisserie)

Vinaigrette:

• ½ Cups Apple Cider
• ¼ Cup Apple Cider Vinegar
• 1 Shallot, Finely Chopped
• 1/2 Cup Extra Virgin Olive Oil
• 2 Tbsp Dijon Mustard
• 2 Tbsp Honey
• ¼ tsp Fresh Ground Pepper
• ½ Kosher Salt

Instructions

1. Preheat Oven to 425°
2. Place vegetables in medium/large bowl, toss with olive oil, salt and pepper, and thyme to evenly coat. Spread onto parchment-lined baking sheet.
3. Bake for about 30 minutes or until easily pierced with a fork.
4. Meanwhile, make vinaigrette. Place all ingredients in a mason jar and shake until combined.
5. Pick the meat off the rotisserie chicken and break into bite sized pieces.
6. Heat a large dutch oven or pot over medium heat, add rice. Stir in 1/2 Cup vinaigrette. Once heated, serve rice into shallow bowls.
7. Top each bowl with a spoonful of veggies and chicken, and a drizzle of vinaigrette.
8. Top with toasted almonds and shaved parmesan.

Enjoy!

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