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@garybonilla6: #Love #loveyou #fyp

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Wednesday 21 October 2026 16:38:06 GMT
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Autumn harvest chicken salad paired with @wildwonder pre + probiotic drink for the ultimate fall combo. This flavor is now availble at @target nationwide 🍂 Ingredients Chicken - 1.5 lbs boneless skinless chicken breast - 1 tsp garlic powder - 1 tsp Kinder’s brown butter roasted garlic seasoning - 1 tsp smoked paprika - 1 tsp Dijon mustard - Salt and pepper to taste - 1/4 maple syrup (for glaze) - 2 tbsp butter (for glaze) Sweet potatoes - 3 sweet potatoes, peeled and diced - 2 tbsp maple syrup - 2 tsp olive oil - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp chili powder - 1/2 tsp cinnamon - Salt and pepper to taste Salad - 5-6 cups kale, chopped (massage with olive oil & salt) - Honey roasted pecans - Dried cranberries - Goat cheese crumbles - Apples Maple Dijon vinaigrette - 3 tbsp olive oil - 2 tbsp Dijon mustard - 2 tbsp maple syrup - 2 tbsp balsamic vinegar - Salt and pepper to taste Instructions - Toss diced sweet potatoes with maple syrup, olive oil, and seasonings. Spread on a baking sheet and roast at 425°F for 25–30 minutes, flipping halfway, until tender and caramelized. - Season chicken with garlic powder, Kinder’s seasoning, smoked paprika, Dijon mustard, salt, and pepper. Sear in a skillet over medium heat until golden and cooked through, reaching 165°F internally. - Melt butter in the skillet, add maple syrup, and simmer until slightly thickened. Toss the chicken in the glaze, then slice. - Massage chopped kale with a drizzle of olive oil and a pinch of salt until softened. Add sliced apples, dried cranberries, honey-roasted pecans, and goat cheese. - Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until emulsified. - Top the kale salad with roasted sweet potatoes and sliced maple-glazed chicken. Drizzle with maple Dijon vinaigrette and toss before serving. • • • #wildwonderpartner #recipes #fallrecipes #chickenrecipes #salad
Autumn harvest chicken salad paired with @wildwonder pre + probiotic drink for the ultimate fall combo. This flavor is now availble at @target nationwide 🍂 Ingredients Chicken - 1.5 lbs boneless skinless chicken breast - 1 tsp garlic powder - 1 tsp Kinder’s brown butter roasted garlic seasoning - 1 tsp smoked paprika - 1 tsp Dijon mustard - Salt and pepper to taste - 1/4 maple syrup (for glaze) - 2 tbsp butter (for glaze) Sweet potatoes - 3 sweet potatoes, peeled and diced - 2 tbsp maple syrup - 2 tsp olive oil - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp chili powder - 1/2 tsp cinnamon - Salt and pepper to taste Salad - 5-6 cups kale, chopped (massage with olive oil & salt) - Honey roasted pecans - Dried cranberries - Goat cheese crumbles - Apples Maple Dijon vinaigrette - 3 tbsp olive oil - 2 tbsp Dijon mustard - 2 tbsp maple syrup - 2 tbsp balsamic vinegar - Salt and pepper to taste Instructions - Toss diced sweet potatoes with maple syrup, olive oil, and seasonings. Spread on a baking sheet and roast at 425°F for 25–30 minutes, flipping halfway, until tender and caramelized. - Season chicken with garlic powder, Kinder’s seasoning, smoked paprika, Dijon mustard, salt, and pepper. Sear in a skillet over medium heat until golden and cooked through, reaching 165°F internally. - Melt butter in the skillet, add maple syrup, and simmer until slightly thickened. Toss the chicken in the glaze, then slice. - Massage chopped kale with a drizzle of olive oil and a pinch of salt until softened. Add sliced apples, dried cranberries, honey-roasted pecans, and goat cheese. - Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until emulsified. - Top the kale salad with roasted sweet potatoes and sliced maple-glazed chicken. Drizzle with maple Dijon vinaigrette and toss before serving. • • • #wildwonderpartner #recipes #fallrecipes #chickenrecipes #salad
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