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
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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.
Mix well so veggies are evenly coated; Bake for 30-35 minutes, flipping veggies halfway through
While the veggies roast, cook your chicken breast.
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.
Combine roasted squash or potato, broccoli and chicken. Top with seeds and almonds.
Taste and adjust seasonings as needed!