Sage Chicken & Autumn Quinoa Bowls

Golden squash, earthy mushrooms and juicy chicken top fluffy quinoa, finished with fragrant sage, mellow garlic and a bright splash of vinegar.

Total time: 55 min
Servings: 2 servings
Estimated total cost: $18
Calories per serving: 700 cal
Stovetop
Oven

Ingredients

Quinoa
3/4 cup dry
Butternut squash
1 small, about 1 1/2 pounds whole, yielding about 1 pound prepared
White mushrooms
8 ounces
Boneless skinless chicken breast
10 ounces
Fresh sage
2 tablespoons finely chopped leaves
Garlic
2 cloves
Olive oil
3 tablespoons
Morton kosher salt flakes
2 3/4 teaspoons, divided
Black pepper
1/2 teaspoon, divided
Red wine vinegar
2 teaspoons
La Crema Monterey Chardonnay California White Wine
1 bottle $15.99

Instructions

Heat the oven to 425°F. Line a small baking sheet with parchment paper. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the flesh into 1/2-inch cubes, yielding about 1 pound. Wipe 8 ounces white mushrooms clean and quarter them. Finely chop enough fresh sage leaves to measure 2 tablespoons, and mince 2 garlic cloves; set the herbs and garlic aside together.
Pat 10 ounces boneless skinless chicken breast dry. Cut into two cutlets of even thickness, about 3/4 inch. Season all over with 3/4 teaspoon Morton kosher salt flakes and 1/4 teaspoon black pepper. Place on the parchment-lined sheet and set aside briefly.
Rinse 3/4 cup dry quinoa thoroughly in a fine-mesh strainer. Combine it with 1 1/2 cups water and 1/2 teaspoon Morton kosher salt flakes in a small saucepan. Bring to a boil, cover, reduce the heat to low and simmer gently for about 15 minutes, until the water is absorbed. Remove from the heat and rest, covered, for 5 minutes, then fluff with a fork. Do not drain.
While the quinoa cooks, combine the following on a large rimmed baking sheet:
- Prepared squash cubes and quartered mushrooms
- 1 tablespoon olive oil
- 1 1/2 teaspoons Morton kosher salt flakes
- 1/4 teaspoon black pepper
Toss thoroughly, spread into a single layer and roast for 15 minutes.
Stir the prepared sage and garlic together with 2 tablespoons olive oil to make a sage-garlic mixture.
Turn the vegetables after their initial 15 minutes of roasting. Put the chicken sheet in the oven and continue roasting both sheets. After 8 minutes, toss the vegetables with the sage-garlic mixture and roast for another 5–8 minutes, until tender and browned. Pull the chicken when its thickest part reaches 160°F, about 12–16 minutes total, and rest for 5 minutes so it carryover cooks to 165°F before slicing across the grain.
Gently toss the cooked quinoa with the roasted vegetables, all their flavorful pan juices and 2 teaspoons red wine vinegar. If needed, loosen with 1–2 tablespoons warm water. Divide between two shallow bowls and arrange the sliced chicken on top.

Want more detail? See the temperature guide.

Drink pairing: A lightly oaked Chardonnay complements the sweet squash, earthy mushrooms and fragrant sage.

Wine picks:

La Crema Monterey Chardonnay California White Wine $15.99 1 bottle
Chateau Ste. Michelle Chardonnay Washington White Wine $9.99 1 bottle

Why it works: The roasted squash’s sweetness, earthy mushrooms and aromatic sage call for Chardonnay with freshness and restrained oak rather than heavy buttery richness. These bottles offer a balanced, gently rounded match, while enough acidity will stay lively with the vinegar.

Careme