Roasted Veggie + Chicken Honey Mustard Bowl

1. Preheat oven to 425°F (220°C).
2. Halve or quarter the brussel sprouts and cube the butternut squash. Add them to a baking sheet with a little avocado or olive oil spray, salt, and pepper. Bake for 18 minutes, tossing halfway through.
3. Season the chicken breast with salt, pepper, and garlic powder. Roast in an air fryer for 7-8 minutes, flipping halfway through. (Alternatively, bake in the oven with the vegetables, adjusting time as needed).
4. Cook quinoa according to package directions.
5. Massage kale with a tiny bit of avocado or olive oil until it's nice and tender.
6. Once all components are cooked, combine the roasted vegetables, chicken, cooked quinoa, and massaged kale in a bowl. Slather with honey mustard dressing and enjoy.