Butternut Squash, Chicken & Rice Bowl
This Butternut Squash, Chicken & Rice Bowl is the perfect balance of hearty, savory, and creamy flavors, with roasted squash, tender chicken, and a rich pesto drizzle.
Ingredients
- 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
For the Creamy Pesto
- 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
Instructions
- 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!!
Tried this recipe?Let us know how it was!