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Roasted Butternut Squash Broccoli Cheddar Chicken Couscous | Ambitious Kitchen
Ingredients
- For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 1 tablespoon olive oil
- ½ tablespoon pure maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite sized chunks (can also use boneless skinless chicken thighs)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the broccoli cheddar couscous:
- 1 3/4 cup water or low sodium chicken broth
- 1 cup israeli (or pearl) couscous
- 1 medium head broccoli, cut into small florets (about 3 ½ cups broccoli florets)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
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