Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

by Heidi Updated: Sep 2, 2022

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Sheet pan roasted chicken breasts, butternut squash and red onion served with black beans, brown rice and guacamole make this a healthy meal in a bowl that is perfect for an easy weeknight dinner.

This post is in partnership with Wholly Guacamole

Hey rockstar! Who’s ready to make beautiful music in the kitchen with me?

This is one of those recipes that you’ll be applauding all week long. Why? Because it’s healthy, super simple, it’s perfect for meal planning to pull together for a simple dinner and you can take it on the road for lunch at work or school.

And because it’s healthy, loaded with protein and good for you ingredients, you just might be able to fit into those skinny leather jeans after all. How many rock ‘n roll references can we compose in this post? Let’s just take note (DOH! another one!) and see.

I was inspired to make this chicken rice bowl recipe after sampling a version of it when Wholly Guacamole’s Live Wholly Festival came to Sandy, Utah as the grand finale for their Live Wholly Tour. The festival wrapped up their cross-country, open mic search to discover one of America’s newest musical acts to perform with that night’s headliner and one of my husband’s favorite bands, The Cold War Kids. The grand prize winner was Brad Blackburn who sang his sweet songs of happiness to the crowd and as the grand prize winner, went home $10,000 richer! How cool is that?

Not only was music in the air, but there were some super good guacamole laced eats to be had as well. Two of the favorites I sampled were the Avocado Chocolate Chip Cookies (YES! the guacamole makes these cookies taste stellar but a bit healthier with good fats from avocado) and a Grilled Chicken-Corn and Guacamole Bowl, where the only sauce needed was Wholly Guacamole’s chunky guacamole.

I’m always game for making guacamole from scratch, but I love the convenience of having a guacamole with real chunks of avocado in it sitting in my fridge and not turning brown. We can all dip to that!

About the Recipe

Food in bowls is such an easy way to get all that’s good for you, and with me giving my weekly meal planning my all, I thought tweaking the grilled chicken rice bowl recipe I had at the festival to make it sheet-pan friendly was a smart way to go. Instead of using corn, I used butternut squash, and instead of grilling my chicken and veggies, I roasted them in the oven to caramelized goodness.

Simply line a baking sheet with aluminum foil, add red onions and cubed butternut squash to a bowl and drizzle with olive oil and season with spices. Place on the baking sheet and then do the same to the skinless, boneless chicken breasts.

Be sure to cut your chicken breasts in half lengthwise to cut down on their cooking time and get more for your buck.

To assemble the bowls, I added some black beans and brown rice (instead of white) for even more protein power. Then, add a dollop or three of guacamole, choose any of their flavors from Classic to their new Chipotle Lime Flavor. My husband and daughter love sour cream, so they added a dollop there with a sprinkling of cilantro as the final act.

I made these into ready to serve portions for Smudge’s take to school lunch. The great thing is they don’t have to be warmed to be served and individual Wholly Avocado minis are perfect individual portion sizes and at just 100 calories, they’re the secret star of the show.

All that’s left to say is, “GUAC ON!”

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

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