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  • ​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! 

Roasted Butternut Squash Broccoli Chicken Casserole: Project
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