ROASTED BUTTERNUT SQUASH BROCCOLI CHICKEN CASSEROLE
Ingredients:
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1 pound organic chicken breast, cut into bite sized chunk
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1 cup butternut squash or sweet potato, cubed
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1 cup broccoli
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1/2 cup raw almonds, chopped
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1/3 cup pomegranate seeds
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2 tablespoon extra virgin olive oil
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½ tablespoon honey
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½ teaspoon chili powder
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½ teaspoon garlic powder
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1/2 teaspoon paprika
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Freshly ground salt and pepper
Directions:
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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Place butternut squash or sweet potato cubes and broccoli on the baking sheet. Drizzle with olive oil and honey. Season w/ chili powder, garlic powder, salt and pepper.
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Mix well so veggies are evenly coated; Bake for 30-35 minutes, flipping veggies halfway through
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While the veggies roast, cook your chicken breast.
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Add 1 tablespoon of olive oil to a large skillet and place over medium heat. Add in chicken and season with garlic powder, paprika and cayenne pepper salt and pepper. Cook chicken for 12-14 minutes or so. Remove from heat and set aside.
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Combine roasted squash or potato, broccoli and chicken. Top with seeds and almonds.
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Taste and adjust seasonings as needed!