NUTRITION

SERVINGS

INGREDIENTS

4.5 ounce Chicken breast

0.25 cup Quinoa

1 cup Butternut squash

0.5 tablespoon Olive oil

1 cup Baby spinach

1 tablespoon Pumpkin seeds

0.5 teaspoon Sea salt

0.25 teaspoon Black pepper

0.5 teaspoon Garlic powder

1 tablespoon Lemon juice

0.5 cup Water

PREPARATION

• 1

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

• 2

  Peel and dice the butternut squash into uniform 1/2-inch cubes and place them on one side of the prepared baking sheet.

• 3

  Place the chicken breast on the other side of the sheet and season both the chicken and squash with olive oil, half the sea salt, black pepper, and garlic powder.

• 4

  Toss the squash cubes to ensure they are evenly coated and spread them out in a single layer to ensure they roast rather than steam.

• 5

  Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the squash is tender and slightly caramelized.

• 6

  While the tray roasts, combine the dry quinoa and water in a small saucepan over high heat and bring to a boil.

• 7

  Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

• 8

  Remove the chicken from the oven and let it rest for 5 minutes before slicing it into thin, bite-sized strips.

• 9

  In a large serving bowl, create a base with the fresh baby spinach and warm quinoa, then top with the roasted squash and sliced chicken.

• 10

  Whisk together the lemon juice and the remaining salt, pepper, and garlic powder to create a light dressing and drizzle it over the bowl.

• 11

  Finish the dish by sprinkling crunchy pumpkin seeds over the top for added texture and healthy fats.