Total Time: 50 minutes Serves: 4-6
Recipe Adapted from Ambitious Kitchen
Ingredients:
For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 tablespoon olive oil
- ½ tablespoon pure maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
For the chicken:
- 1 tablespoon olive oil
- Approximately 6 pieces of cooked chicken (thighs, legs, etc) cut into bite sized chunks- about 2-3 cups
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper
For the broccoli, cheddar and rice:
- 2 cups cooked white or brown rice
- 1 medium head broccoli, cut into small florets (about 3 ½ cups broccoli florets) or 2 packages frozen broccoli florets
- 1- 1 and ½ cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Directions:
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Season with salt and pepper. Use your hands to toss together so that the squash is well coated.
- Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on the baking sheet until you are ready to add to the rest of the dish.
- While the squash is cooking, prep your leftover chicken by removing the skin, and chopping the leftover chicken into bite sized chunks. Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and season lightly with salt and pepper. Cook chicken for about 5-8 minutes