NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup butternut squash

0.25 cup chickpeas

2 tsp extra virgin olive oil

1 cup baby spinach

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the butternut squash into 1/2-inch cubes, and cut the chicken breast into bite-sized pieces.

• 3

  Rinse and drain the chickpeas, then pat them dry with a paper towel to ensure they get crispy in the oven.

• 4

  In a large bowl, combine the squash, chicken, and chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until evenly coated, then spread the mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the squash is tender and caramelized.

• 7

  Place the fresh baby spinach in a serving bowl and top with the warm roasted chicken and vegetable mixture.

• 8

  Drizzle the entire bowl with fresh lemon juice just before serving to brighten the flavors.