Fall Grill Meal Prep

• 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 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

Instructions

1. 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, 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. 2

   Pour hot water over raw cashews and then let set for at least an hour.

3. 3

   To make the quinoa, combine the raw quinoa and water in a saucepan and heat over medium-high heat, and bring to a boil. 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. 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 then set the butternut squash slices aside while we prep the sweet potato.

5. 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. No need to remove the skin. Place the potato wedges in a large mixing bowl, and set aside.

6. 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. 7

   Brush this garlic mixture onto both sides of the butternut squash slices and then pour the remaining mixture over the sweet potato wedges and then toss to coat. Now, both are ready for the grill so our last step before grilling is to prep the Brussels sprouts.

8. 8

   Remove the ends of the Brussels sprouts and then slice them in half through the stem, removing any other leaves. Since the Brussels sprouts would fall through the grates of the grill, I use 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 crowd them too much. Then set aside.

9. 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 then drizzle it over the skewers.

10. 10

    Preheat your Grill to 350 degrees F.

11. 11

    Add the chicken, butternut squash, and sweet potato wedges to the grill. Cook over the 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. Then, remove from the grill and set aside.

12. 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. 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 cashews that have been drained 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. 14

    Blend until fully smooth and creamy. You can add a little more water, as needed, to thin the sauce. You’re looking for a pourable dressing thickness. (If you want to save time or avoid the cashews, you can also replace them with plain Greek yogurt.)

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NUTRITION