Ingredients
Scale
- 2 chicken breasts, cubed
- 1 cup butternut squash, cubed
- 1 cup cooked white rice
- 1 cup steamed broccoli florets
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 garlic cloves, minced
Instructions
- Preheat your oven to 400F (200C). Toss cubed butternut squash with olive oil, salt, pepper, and optional cinnamon. Roast on a baking sheet for 25-30 minutes until golden brown.
- In a skillet over medium heat, add olive oil and cook cubed chicken until golden brown. Stir in minced garlic, honey, soy sauce, paprika, salt, and pepper. Simmer until well glazed.
- Steam broccoli florets for 3-4 minutes until bright green and tender-crisp.
- To assemble, layer cooked rice in bowls and top with roasted squash, steamed broccoli, and honey garlic chicken. Garnish with fresh parsley and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 523
- Sugar: 16g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 97mg