Description
A nutritious bowl featuring chicken and squash, rich in beta carotene for eye health.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the squash is roasting, season the chicken pieces with salt and pepper.
- In a skillet, cook the chicken over medium-high heat until browned and cooked through.
- Assemble the bowls by dividing the cooked quinoa among them.
- Top the quinoa with the roasted butternut squash and cooked chicken.
- Garnish with fresh parsley.
Notes
- For added flavor, you can add a pinch of cinnamon to the squash before roasting.
- Serve immediately for best results.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Roasting and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken, squash, butternut squash, beta carotene, eye health, quinoa, healthy meal, dinner, lunch