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Roasted Chicken + Butternut Squash & Guacamole Bowls
Makes 4 Servings
Ingredients:
- 2 8-ounce skinless, boneless chicken breasts
- 1 Tbsp smoked paprika 1
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 2 Tbsp avocado oil, or olive oil
- 1 medium butternut squash, cut into cubes
- 2 red onions, sliced into ¼-inch slices
For the Homemade Guac:
- 2 ripe avocados
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup cherry tomatoes, chopped
- 1/2 small onion, diced
- juice from 1 fresh lime
- 1/2 tsp sea salt
- 1/2 tsp pepper
Instructions:
Preheat the oven to 450 degrees f.
Line a 9 X 13-inch baking sheet with baking paper or use a non-stick baking tray.
Add the chicken breast to the middle of the tray, then the butternut squash cubes and onion slices.
Sprinkle with salt, pepper, garlic powder, paprika and drizzle oil.
Toss and arrange the veggies on the sheet pan in one single layer.
Place the sheet pan on the middle rack of the hot oven and cook for about 22 minutes, or until the chicken is fully cooked and the veggies and tender and roasted.
To make the homemade guacamole place the avocado in a small bowl. Mash it with a fork, then add tomatoes, onion, salt, pepper, lime juice and cilantro/parsley. Mix well to combine.
Once the chicken is ready give it 5 minutes to cool down, then place it on a cutting board and slice it.
Assemble the bowls by layering the butternut squash, roasted onion and sliced chicken.
Top with guacamole and serve or cover and save refrigerated for future meals.
Enjoy!
❤Rachel
Ingredients
- 2 8-ounce skinless, boneless chicken breasts
- 1 Tbsp smoked paprika 1
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 2 Tbsp avocado oil, or olive oil
- 1 medium butternut squash, cut into cubes
- 2 red onions, sliced into ¼-inch slices
For the homemade guac:
- 2 ripe avocados
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup cherry tomatoes, chopped
- 1/2 small onion, diced
- juice from 1 fresh lime
- 1/2 tsp sea salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 450 degrees f.
- Line a 9 X 13-inch baking sheet with baking paper or use a non-stick baking tray.
- Add the chicken breast to the middle of the tray, then the butternut squash cubes and onion slices.
- Sprinkle with salt, pepper, garlic powder, paprika and drizzle oil.
- Toss and arrange the veggies on the sheet pan in one single layer.
- Place the sheet pan on the middle rack of the hot oven and cook for about 22 minutes, or until the chicken is fully cooked and the veggies and tender and roasted.
- To make the homemade guacamole place the avocado in a small bowl. Mash it with a fork, then add tomatoes, onion, salt, pepper, lime juice and cilantro/parsley. Mix well to combine.
- Once the chicken is ready give it 5 minutes to cool down, then place it on a cutting board and slice it.
- Assemble the bowls by layering the butternut squash, roasted onion and sliced chicken.
- Top with guacamole and serve or cover and save refrigerated for future meals.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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