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Katie Austin

Butternut Squash, Chicken & Rice Bowl

Butternut Squash, Chicken & Rice Bowl

Here’s what you need:

2 cups of butternut squash, cubed (def easier to get pre-cut store bought since squash can be super tough to dice!)

2 tbsp olive oil

2 gloves of garlic, crushed

Seasoning: onion powder, salt, pepper

1 packet of chicken breast tenders (approx. 1 lb)

2 cups of cooked rice

1 tbsp butter

Handful of chopped parsley

The best creamy pesto recipe:

1/2 small avocado

1/3 cup parmesan cheese

1 cup arugula

2 garlic cloves

1/4 cup walnuts

1 tbsp lemon jice

2 cups fresh basil

Sea salt (I like a lot of salt)

Garlic powder

1/3 cup olive oil

1/4 cup water

Here’s how you make it:

Place cubed butternut squash on a baking sheet and coat with olive oil. Add crushed garlic, onion powder salt and pepper , then bake the squash at 415 degrees for about 30-35 minutes.

While the squash is cooking, make your rice according to the package. When the rice is done, I like to add 1 tbsp of butter and some chopped parsley for a little extra flavor!

In a frying pan, cook the chicken breasts in a little bit of olive oil, pepper and Lawry’s salt on medium heat for about 10 minutes (flipping halfway through). Then dice into small pieces.

While everything is cooking, it’s time to make your pesto! Add all ingredients to a blender and mix until creamy!

Time to plate: add your rice to a bowl, top with chicken and roasted butternut squash! Top with with pesto and some parmesan cheese! Hope you enjoy!!