Southwest Chicken Bowl Recipe

Sheet pan roasted chicken breasts, butternut squash and red onion served with black beans, brown rice and guacamole make this a nutritious meal in a bowl.

Course Main Course

Cuisine American

Keyword chicken and butternut squash, southwest chicken bowl

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 238kcal

Ingredients

2 cups long-grain brown rice
1 (15-ounce) can black beans
1 cup cilantro leaves , chopped (plus more for garnish)
2 teaspoons ground cumin
2 teaspoons ground chili pepper
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
2 tablespoons olive oil , divided
3 cups cubed butternut squash
1 red onion , sliced into ¼-inch slices
2 (8-ounce) boneless skinless chicken breasts , trimmed and cut in half lengthwise
1 (8-ounce) package Wholly Guacamole® Dip of your choice

Instructions

Prep the rice and beans. Cook the brown rice according to package directions. Stir in 1 cup of the cilantro and keep warm. Warm the beans in a small saucepan or the microwave and keep warm.
2 cups long-grain brown rice, 1 cup cilantro leaves, 1 (15-ounce) can black beans
Preheat the oven to 450ºF. Line a 9x13-inch baking sheet with aluminum foil and set aside.
Season the veggies. In a small bowl or ramekin, mix the cumin, chili powder, kosher salt, and pepper together. In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix. Toss and spread out the veggies on the sheet pan.
2 teaspoons ground cumin, 2 teaspoons ground chili pepper, 2 teaspoons kosher salt, 1 teaspoons freshly ground black pepper, 2 tablespoons olive oil, 3 cups cubed butternut squash, 1 red onion
Season the chicken. In the same bowl, add the chicken and drizzle with the remaining olive oil. Sprinkle with the remainder of the seasoning and toss to coat well. Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.
2 (8-ounce) boneless skinless chicken breasts
Roast until done. Place the sheet pan on the middle rack of the hot oven and cook for 11-13 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust. Transfer the chicken to a plate and cover with foil, then put the baking sheet back into the oven and cook the vegetables for an additional 5-7 minutes or until desired doneness.
Assemble the bowls. Slice or chop the chicken breast. Layer the chicken with 1 cup brown rice and ¼ each of the black beans, butternut squash, and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.
1 (8-ounce) package Wholly Guacamole® Dip of your choice

Notes

Meal prep instructions: The rice, veggies, and chicken can be divided between airtight meal prep containers and refrigerated for up to 5 days. Wait to add the guacamole until you're ready to serve.

Nutrition