Butternut squash chicken taco bowls recipe
I love tacos, but week after week they can get boring and stale. This week I decided to incorporate some new flavors for an exciting twist on a traditional taco bowl. For those of you who are vegetarians, take this recipe and incorporate additional veggies in place of the chicken. The more veggies the merrier!
Ingredients
- 2 cups rice
- 2 cups cubed butternut squash
- 2 cups cubed zucchini (optional for added veggies)
- 2-4 medium pieces of skinless boneless chicken breast (or tenders)
- 1 red onion
- 8 oz. of guacamole (homemade or packaged)
- 2 Tbsp. olive oil
- Salt and pepper to taste
- Taco seasoning to taste (for chicken)
- 1 cup chopped cilantro
- Optional added protein: 1 can of black beans
Directions
- Wash and chop vegetables; in a small bowl drizzle a teaspoon of olive oil and toss.
- On a baking pan separate chopped onion, butternut squash, and zucchini for baking and preheat oven to 350 degrees. Once the oven is warm, place in the oven for 12-15 minutes until cooked or edges are browned.
- In a stovetop pan spread a teaspoon of olive oil and add chicken. Brown until cooked through.
- Once chicken is brown, add in taco seasoning to taste.
- Remove vegetables for cooling and prepare rice (either in a rice cooker or over stovetop).
- Once the rice is finished, remove from pan and add cilantro.
- Assemble the bowls by layering the chicken with ½ cup rice, squash, (optional black beans and zucchini), and roasted onion. Top your bowl with guacamole and garnish with cilantro leaves.
Nutrition
Makes 4 servings
484 calories, carbohydrate 36g, protein 31g, fat 11g per serving
