Description
Enjoy a flavorful and hearty Roasted Butternut Squash Broccoli Cheddar Chicken Couscous, combining tender roasted squash, juicy seasoned chicken, and fluffy couscous with melted cheddar and fresh broccoli, all in one wholesome dish that’s perfect for a nutritious weeknight dinner.
Ingredients
Units
Scale
For the butternut squash:
- 4 cups cubed butternut squash (about 2 pounds)
- 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 cups water or low sodium chicken broth
- 1 cup pearl couscous
- 1 medium head broccoli, cut into small florets (about 3 1/2 cups)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper to prevent sticking.
- Prepare butternut squash: Spread the cubed butternut squash evenly on the prepared baking sheet. Drizzle with olive oil and maple syrup. Sprinkle with chili powder, garlic powder, cayenne pepper, salt, and pepper. Toss with your hands or a spoon until well coated.
- Roast squash: Roast the squash for 20-30 minutes, flipping halfway through, until tender and caramelized. Remove from oven and set aside.
- Cook chicken: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken chunks and sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Cook for 5-8 minutes, stirring occasionally, until chicken is cooked through and no longer pink. Remove from heat and set aside.
- Prepare couscous and broccoli: In a large pot or Dutch oven, combine water or broth, couscous, and broccoli florets. Bring to a boil over high heat. Cover, reduce heat to low, and cook for 8-10 minutes, stirring after 5 minutes. When water is absorbed, stir to combine.
- Add cheese and chicken: Mix in shredded cheddar cheese and cooked chicken into the couscous. Stir until cheese melts and everything is evenly combined.
- Combine and serve: Gently fold in the roasted butternut squash. Taste and adjust seasonings with salt and pepper as desired. Serve warm, garnished if desired.
Notes
- To make this dish vegetarian, replace chicken with a can of drained chickpeas or white beans; add them to the couscous after cooking.
- To make it gluten-free, substitute pearl couscous with cooked white basmati rice, noting cooking times and liquids may need adjustment.
- For a vegan version, replace shredded cheddar with homemade cashew cheese or a store-bought vegan cheese alternative.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 125 mg
