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Roasted Butternut Squash Broccoli Chicken Casserole


  • ​1 pound organic chicken breast, cut into bite sized chunk

  • 1 cup butternut squash or sweet potato, cubed

  • 1 cup broccoli

  • 1/2 cup raw almonds, chopped

  • 1/3 cup pomegranate seeds

  • 2 tablespoon extra virgin olive oil

  • ½ tablespoon honey

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • 1/2 teaspoon paprika

  • Freshly ground salt and pepper


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  2. 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.

  3. Mix well so veggies are evenly coated; Bake for 30-35 minutes, flipping veggies halfway through

  4. While the veggies roast, cook your chicken breast.

  5. 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.

  6. Combine roasted squash or potato, broccoli and chicken. Top with seeds and almonds.

  7. Taste and adjust seasonings as needed!

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