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Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
A hearty and flavorful dish combining roasted butternut squash, tender chicken, broccoli, and cheesy couscous for a satisfying meal.
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
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast cut into bite-sized chunks
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
Freshly ground salt and pepper
- 1 ¾ cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli cut into small florets (about 3 ½ cups broccoli florets)
- 1 ½ cups shredded cheddar cheese
Freshly ground salt and pepper, to taste
Instructions
- Preheat oven to 350°F. Toss butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne, salt, and pepper. Roast 20-30 mins until tender.
- Cook chicken in olive oil over medium-high heat, seasoning with garlic powder, paprika, cayenne, salt, and pepper until cooked through, about 5-8 mins.
- In a large pot, bring water/broth, couscous, and broccoli to a boil. Cover and simmer 8-10 mins, then stir in cooked chicken and cheddar until melted.
- Fold in roasted butternut squash, adjust seasonings, and serve.
Notes
For extra flavor, sprinkle fresh herbs or a squeeze of lemon before serving.