Warm Chicken Bowl with Spinach Chimichurri, Bulgur Wheat, Roasted Squash, and Radish Yogurt

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the butternut squash with 2 tablespoons olive oil, 1 teaspoon cumin, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   While the squash roasts, place the chicken in a bowl with 1 tablespoon olive oil, the honey, lemon zest, 2 tablespoons lemon juice, 1 teaspoon cumin, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and let stand for 10 minutes.

3. 3

   For the bulgur, bring the water or chicken broth to a boil in a medium saucepan. Add the bulgur wheat and 1/4 teaspoon salt, then reduce the heat. Cook covered for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and fluff with a fork.

4. 4

   Make the spinach chimichurri: in a processor or by chopping very finely, combine the spinach, parsley, scallions, 2 garlic cloves, sunflower seeds, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 tablespoons water, 1/4 teaspoon salt, and a pinch of black pepper. Blend or mix until you have a rustic but spoonable sauce.

5. 5

   Make the radish yogurt by mixing the Greek yogurt, grated radishes, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper in a bowl. Keep chilled until serving.

6. 6

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.

7. 7

   To serve, divide the bulgur among 4 bowls. Top with the roasted squash and hot chicken. Finish with spoonfuls of spinach chimichurri and radish yogurt. Add extra black pepper or lemon juice if desired.