Roasted Butternut Squash Broccoli Chicken Casserole

Ingredients:

• ​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

Directions:

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!