Chicken Squash Buhda Bowl
Author: Katie Goetz
Recipe type: Lunch
Prep time:
Cook time:
Total time:
Serves: 4
- • 4 chicken breast, boneless, skinless (5 oz each)
- • 1 acorn squash
- • 1 head of broccoli
- • 4 hard-boiled eggs
- • 4 tablespoons almonds
- • 1 teaspoon garlic salt
- • 1/4 teaspoon salt
- • 1/4 teaspoon pepper
- Preheat oven to 400 degrees and place tin foil on baking sheet and spray one pan.
- Place 4 chicken breast in pan. (I season with Trader Joe's 21 Seasoning Salute.)
- Cut broccoli and place on the baking sheet with tin foil.
- Cut the acorn squash in half and place the flat ends down on the baking sheet with tin foil
- Spray avocado oil spray on broccoli and season with a pinch of salt and pepper and 1 teaspoon garlic salt.
- Put in oven and set timer for 20 minutes.
- While veggies roast, boil 4 eggs for about 6 minutes. Rinse in cold water and let cool.
- Chop almonds, divide into 4 equal parts.
- Check acorn squash for softness at 20 minutes and toss broccoli. Put the baking sheet back in the oven for an additional 20 minutes.
- Once broccoli, squash and chicken are cooked, put everything in the bowl and enjoy!
Recipe by Afitcado at https://www.afitcado.com/chicken-squash-buhda-bowl/
3.5.3226