Description
This hearty and flavorful Roasted Butternut Squash Broccoli Cheddar Chicken Couscous combines roasted sweet butternut squash with tender chicken, vibrant broccoli, and gooey cheddar cheese all served over fluffy couscous for a nutritious and satisfying meal.
Ingredients
Units
Scale
For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Freshly ground salt and pepper, to taste
For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized chunks
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Freshly ground salt and pepper, to taste
For the broccoli cheddar couscous:
- 1 3/4 cup water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 1/2 cups broccoli florets)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Instructions
- Preheat oven and prepare squash: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place the cubed butternut squash on the sheet, drizzle with olive oil and maple syrup, and sprinkle with chili powder, garlic powder, cayenne, salt, and pepper. Toss with your hands until evenly coated.
- Roast the squash: Roast in the preheated oven for 20-30 minutes, flipping halfway through, until the squash is tender and caramelized. Remove from oven and set aside.
- Cook the chicken: While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Cook for 5-8 minutes, turning occasionally, until chicken is cooked through and no longer pink. Transfer cooked chicken to a bowl and set aside.
- Prepare the couscous and broccoli: In a large pot or Dutch oven, add water or broth, the pearl couscous, and broccoli florets. Bring to a boil. Once boiling, cover, reduce heat to low, and cook for 8-10 minutes, stirring after 5 minutes. After cooking, keep covered for an additional 3-5 minutes to absorb remaining liquid.
- Add cheese and combine: Uncover the pot, stir to fluff the couscous and distribute the broccoli. Mix in the cooked chicken and shredded cheddar cheese until melted. Then, fold in the roasted butternut squash gently. Adjust seasonings with salt and pepper as needed.
- Serve: Serve hot, garnished if desired, and enjoy this colorful, comforting dish.
Notes
- To make this vegetarian, replace the chicken with 1 can of drained and rinsed chickpeas or white beans. Add them during the couscous cooking step.
- For gluten-free, you can substitute white basmati rice for the couscous, but cooking times and liquids will differ.
- To make vegan, omit the cheddar cheese and use a homemade cashew cheese or vegan cheese alternative.
- Leftovers can be stored refrigerated for up to 3 days. Reheat thoroughly before serving.
- Feel free to add a squeeze of lemon juice or fresh herbs like parsley for extra flavor.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 85 mg
