Chicken and Roasted Butternut Squash Grain Bowls

• 1 medium butternut squash, peeled and cubed
• 1 lb chicken breasts, sliced
• 1 cup cooked quinoa
• 1 cup cooked farro
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with 2 tablespoons olive oil, thyme, salt, and pepper. Roast for 30 minutes.
2. 2 Season chicken with salt and pepper. Grill or pan-sear until cooked through.
3. 3 In a large bowl, combine cooked quinoa and farro.
4. 4 Add roasted butternut squash, diced red bell pepper, and cherry tomatoes to the grain mixture.
5. 5 Whisk remaining olive oil and balsamic vinegar in a small bowl; drizzle over the grain mixture and toss to combine.
6. 6 Divide the grain mixture among serving bowls, top with grilled chicken, feta cheese, and parsley.

Equipment

• Baking sheet
• Skillet or grill pan
• Large mixing bowl

Variations

• Add chickpeas for extra protein.
• Swap quinoa for brown rice if preferred.

Substitutions

• Use olive oil-based vinaigrette instead of balsamic for a different flavor.
• Substitute chicken with tofu for a vegetarian option.

Pairings

• Crispy garlic bread
• Steamed broccoli

Nutrition

Tips

• For a quicker prep, use pre-cut butternut squash.
• Leftovers keep well in the fridge for up to 3 days.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep grains moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of garlic naan or a simple green salad.
• Pair with a crisp white wine or sparkling water with lemon.

FAQ