Roasted Butternut & Chicken Autumn Bowl
This warm bowl features roasted butternut squash, chicken breast, pumpkin seeds, quinoa and dried cranberries.
Ingredients
- 4 cups butternut squash cubed
- 1 tbsp olive oil
- 3/4 cup quinoa (uncooked)
- 1 1/4 cups water
- 8 cups kale leaves
- 1 tbsp balsamic vinegar
- 1/2 cup roasted pumpkin seeds
- 1/2 cup 50% less sugar Craisins
- salt and pepper to taste
Instructions
- Preheat oven to 400 °F
- Toss cubed butternut squash with olive oil and salt, coating each piece. Arrange on a cookie sheet and bake until soft and browned on the outside (about 20 minutes)
- Cut chicken into thin strips/cutlets. Arrange on a baking sheet and add a light coating of olive oil and salt. Add these to the oven with the butternut squash and bake until center reaches 165 °F
- While butternut and chicken are baking, cook quinoa according to package instructions. (boil until tender)
- In a large skillet, add water and chopped kale (small, bite size pieces). Simmer until wilted and ribs are tender and water is mostly evaporated. Add in cubed butternut, quinoa and chopped chicken. Add balsamic vinegar and toss to coat.
- Arrange servings in 4 bowls (or save for meal prep) and top with Craisins and pumpkin seeds. Salt and pepper to taste. Serve warm.
Notes
Nutrition:
Calories: 490
Protein: 42 grams
Fat: 14 grams
Carbohydrates: 53 grams
Fiber: 11.5 grams