Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
 
This is one of those recipes that you’ll be applauding all week long. Why? Because it’s healthy, super simple, it’s perfect for meal planning to pull together for a simple dinner and you can take it on the road for lunch at work or school.
Author:
Serves: 4
Ingredients
  • 2 cups long-grain brown rice
  • 15 oz can of black beans
  • 1 cup cilantro leaves, chopped, plus more for garnish
  • 2 tsp ground cumin
  • 2 tsp ground chili pepper
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil, divided
  • 3 cups cubed butternut squash
  • 1 red onion, sliced into ¼ inch slices
  • 2 skinless, boneless chicken breasts, trimmed and cut in half lengthwise
  • 8 oz package guacamole dip of your choice
Instructions
  1. Cook the brown rice according to package directions, Stir in 1 cup of the cilantro and keep warm. Warm the beans in a small saucepan or the microwave and keep warm.
  2. Preheat the oven to 450°F.
  3. Line a 9 x 13 inch baking sheet with aluminum foil and set aside.
  4. In a small bowl or ramekin, mix the cumin, chili powder, kosher salt and pepper together. In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix. Toss and spread out the veggies on the sheet pan.
  5. In the same bowl, add the chicken and drizzle with the remaining olive oil. Sprinkle with the remainder of the seasoning and toss to coat well. Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.
  6. Place the sheet pan on the middle rack of the hot oven and cook for 11 to 13 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust. Transfer the chicken to a plate and cover with foil, then put the baking sheet back into the oven and cook the vegetables for an additional 5 to 7 minutes or until desired doneness.
  7. Slice or chop the chicken breast. Assemble the bowls by layering the chicken with 1 cup brown rice, ¼ of the black beans the butternut squash and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.