Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cups cooked quinoa or brown rice
- 2 cups fresh baby spinach or kale
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds (pepitas)
- Salt and black pepper to taste
- Optional: Maple tahini dressing or balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Peel the butternut squash using a sharp vegetable peeler, remove the seeds, and cut the flesh into uniform 1-inch cubes. Slice the chicken breasts into similar-sized pieces to ensure everything cooks evenly. Place the squash on one side of the tray and the chicken on the other.
- Drizzle the squash and chicken with olive oil. Sprinkle the garlic powder, smoked paprika, thyme, salt, and pepper over both components. Use your hands or a spatula to toss them until well-coated. Spread them out into a single layer, ensuring they are not overcrowded. Roast in the preheated oven for 25 to 30 minutes. Halfway through, toss the squash and chicken to ensure even browning. The squash should be fork-tender with caramelized edges, and the chicken should reach an internal temperature of 165°F.
- While the chicken and squash roast, prepare your base of quinoa or brown rice. Once the roasted ingredients are ready, take four large bowls and divide the grains among them. Top the grains with a handful of fresh spinach or kale—the heat from the roasted veggies will lightly wilt the greens. Add a generous portion of the roasted chicken and butternut squash. Garnish each bowl with dried cranberries and toasted pumpkin seeds for a sweet and crunchy finish. Drizzle with your favorite dressing if desired and serve immediately.
- Cook Time: 45 minutes