Roast Chicken + Butternut Squash + Quinoa

My balanced Fit/Food Prep bowls are some of the MOST POPULAR here on the CleanFoodCrush website …because people need balanced grab-n-go lunch options!

This is a delicious Wintertime spin on the Fitness bowls. 

Ingredients:

• 4 chicken breasts (about 1 lb)
• 1 small butternut squash, cut into 1/2 inch cubes
• 4 Tbsp avocado oil, or olive oil
• 1 cup quinoa
• 2 cups water, or broth
• 1/2 cup dried cranberries
• 1/3 cup chopped parsley/cilantro
• 1/3 cup thinly sliced green onion
• 1/2 cup roasted salted pumpkin seeds
• 1/4 cup feta cheese
• 1/2 cup fresh pomegranate seeds
• sea salt and pepper
• fresh lemon wedges to serve

Instructions:

Preheat the oven to 375°f. Line a baking sheet with parchment paper.

Place the butternut squash and the chicken breast on the baking sheet. Drizzle with 2 tablespoons of oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, or until the chicken is tender and cooked through.

Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often.

Stir in the water/broth and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid.

Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.

Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds.

Squeeze lemon wedges all over and season with salt and pepper to taste.

Divide everything into 4 equal portions.

Enjoy!

❤Rachel

These Roasted Chicken + Butternut Squash + Quinoa Winter Bowls Are Delicious!

Category Dinner Recipes

Ingredients

• 4 chicken breasts (about 1 lb)
• 1 small butternut squash, cut into 1/2 inch cubes
• 4 Tbsp avocado oil, or olive oil
• 1 cup quinoa
• 2 cups water, or broth
• 1/2 cup dried cranberries
• 1/3 cup chopped parsley/cilantro
• 1/3 cup thinly sliced green onion
• 1/2 cup roasted salted pumpkin seeds
• 1/4 cup feta cheese
• 1/2 cup fresh pomegranate seeds
• sea salt and pepper
• fresh lemon wedges to serve

Instructions

1. Preheat the oven to 375°f. Line a baking sheet with parchment paper.
2. Place the butternut squash and the chicken breast on the baking sheet. Drizzle with 2 tablespoons of oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, or until the chicken is tender and cooked through.
3. Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the water/broth and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
4. Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds. Squeeze lemon wedges all over and season with salt and pepper to taste.
5. Divide everything into 4 equal portions.

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