Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.


  1. Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil. Melt 2 tablespoons butter; toss with squash and 3 tablespoons sage. Place on baking sheet in single layer; bake 15 minutes.

  2. Stir apple chunks into squash; bake 25 minutes longer or until mixture is tender.

  3. Meanwhile, heat grill to medium-high heat. Melt remaining 1 tablespoon butter in medium saucepan. Add quinoa and remaining sage; cook and stir 2 minutes. Stir in 1-1/2 cups water. Cover; simmer about 15 minutes or until quinoa is tender.

  4. Rub chicken with oil and season with salt and pepper. Grill about 10 minutes, turning once, or until no longer pink in center. Cook to internal temp of 165°F. Cook to internal temp of 165°F.

  5. Serve chicken over quinoa, with baked squash and apples alongside.


Boneless skinless chicken thighs or a cut-up whole chicken may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.


Sage is a hearty herb that dries well and maintains its distinctive flavor. It’s the main ingredient in dry poultry herb blends because it pairs so well with chicken, turkey, and game birds. In a pinch you can substitute crumbled dried sage for the fresh leaves in this recipe, using about one-third the amount of fresh sage.