Fall Harvest Chicken Quinoa Bowls

Preheat the oven to 425°F

Cut the delicata squash in half lengthwise and scoop out the seeds

Slice the squash into approximately 1/2-inch half-moons

Arrange the squash and sliced bell peppers in a single layer on a large baking sheet

Lightly coat with cooking spray and season with a little salt and black pepper

Roast, flipping the squash halfway through, until tender and browned around the edges

Add the cubed poultry to a bowl

Season with garlic powder, thyme, smoked paprika, 1/2 teaspoon salt, and black pepper, then toss until evenly coated

While the vegetables roast, lightly coat a large skillet with cooking spray and place it over medium heat

Add the seasoned chicken or turkey and cook, stirring occasionally, until browned and fully cooked and the thickest pieces reach 165°F

Add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper to a small jar, cover, and shake until combined

Taste and adjust the salt, pepper, or maple syrup as needed

Divide the quinoa among four meal-prep containers, using 1/2 cup per bowl

Add one-fourth of the cooked chicken or turkey, roasted squash, and roasted peppers to each container

Let the hot ingredients cool before sealing

Pack the blue cheese, dried cranberries, walnuts, green onions, and vinaigrette separately

Add them after reheating