Go Back
Roasted Butternut Squash and Chicken Rice Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large bowl
  • Medium pot

Ingredients
  

  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 1/2 cups long-grain white rice
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • 1/4 cup roasted pumpkin seeds

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cubed butternut squash and chicken pieces in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and thyme. Toss until everything is evenly coated.
  • Spread the squash and chicken in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the squash is tender and the chicken is cooked through.
  • While the squash and chicken roast, cook the rice according to package directions in a medium pot. Fluff with a fork once done.
  • Divide the cooked rice among four bowls. Top each bowl with the roasted squash and chicken. Sprinkle with chopped parsley and roasted pumpkin seeds before serving.

Notes

Roast the squash and chicken on the same pan to save cleanup, but leave a little space between pieces so they brown instead of steam. The pumpkin seeds add crunch that contrasts the soft squash and rice. Leftovers keep well in the fridge for three days and reheat best with a splash of water to loosen the rice.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large bowl, Medium pot