NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

1 cup kabocha squash

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast, sweet potato, and kabocha squash into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  In a large mixing bowl, combine the chicken, sweet potato, and kabocha squash.

• 4

  Drizzle with the extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried rosemary.

• 5

  Toss the mixture thoroughly until every piece is well-coated in oil and seasonings.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the squash is tender and golden brown.