2 8-ounce skinless, boneless chicken breasts, trimmed and cut in half lengthwise *
1 cup guacamole
* May use leftover chicken from ‘Slow Cooker Whole Chicken’. If doing so, halve the
amounts used for spice seasoning to use on vegetables only.
Cook the brown rice according to package directions. Stir in cilantro and keep warm.
Warm-up beans in a small saucepan or in the microwave and keep warm.
Preheat oven to 450°F
Line a 9 X 13-inch baking sheet with parchment paper and set aside.
In a small bowl, mix cumin, chili powder, kosher salt, and pepper.
In a medium-size bowl, toss butternut squash and onions with 1 tablespoon of olive oil and 2 teaspoons of the seasoning mix. Spread out seasoned veggies on a sheet pan
Using the same bowl with the rest of the seasoning, add the chicken and drizzle with the remaining olive oil. Toss to coat well. Place the chicken on the parchment-lined sheet pan but do not layer on the vegetables, instead lay chicken alongside the vegetables.
Place the sheet pan on the middle rack of the hot oven and cook for 11-13 minutes until chicken develops a caramelized crust.
Once cooked, transfer chicken to a plate. Slice or chop chicken then cover with foil. Return sheet pan to the oven and continue cooking vegetables for an additional 5-7 minutes or until the desired temperature.
Assemble bowls starting with 1 cup of rice or quinoa then layer chicken, ⁄ of the black beans, butternut squash, and roasted onion. Top with guacamole, garnish with cilantro and serve.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.