Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
User Reviews
4.8
-
Cuisine
American, Vegetarian
Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
Description
Long-grain brown rice is cooked and mixed with chopped cilantro before pairing with warmed black beans. Butternut squash cubes and sliced red onions are tossed in olive oil and a seasoning blend of cumin, chili powder, salt, and black pepper, then roasted until caramelized. Skinless, boneless chicken breasts are similarly coated in the seasoning and olive oil and roasted alongside the vegetables to retain moisture.
The resulting bowl layers the nutty brown rice with tender, flavorful roasted chicken and sweet squash, while the black beans add creaminess and protein. Guacamole adds a cool, creamy contrast to the warm components. This bowl balances textures and flavors for a satisfying meal.
Roasting the chicken and vegetables without stirring encourages a caramelized crust that enhances flavor. Combining the ingredients just before serving preserves the contrasting temperatures and textures. The recipe is suitable for batch cooking and reheating.
Ingredients
- 2 cups long-grain brown rice
- 1 15- ounce black beans canned
- 1 cup cilantro chopped, plus more for garnish, leaves
- 2 teaspoons cumin ground
- 2 teaspoons Chili pepper ground
- 2 teaspoons kosher salt
- 1 teaspoons black pepper freshly ground
- 2 tablespoons olive oil , divided
- 3 cups butternut squash cubed
- 1 red onion , sliced into ¼-inch slices
- 2 8- ounce skinless , boneless chicken breasts, trimmed and cut in half lengthwise
- 1 8- ounce guacamole dip Wholly Guacamole® brand, package of your choice
Instructions
- 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.
- Preheat the oven to 450 degrees F.
- Line a 9 X 13-inch baking sheet with aluminum foil and set aside.
- 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.
- 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.
- 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.
- Slice or chop the chicken breast. Assemble the bowls by layering the chicken with 1 cup brown rice, ¼ of the black beans the butternut squash and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.
User Reviews
Overall Rating
4.8
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