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Roasted Butternut Squash and Chicken with Quinoa – Gluten Free

This Spicy Roasted Butternut Squash with Chicken and Quinoa is a tasty gluten free meal with some kick! The squash is roasted with garlic and shallots and makes this dish so delicious.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 521kcal

Ingredients

  • FOR THE ROASTED BUTTERNUT SQUASH
  • 1 butternut squash peeled & cut into small chunks
  • 3 shallots quartered
  • 4 garlic cloves smashed
  • 2 tbsp olive oil
  • 1 tsp chili flakes
  • FOR THE QUINOA
  • 1 cup dry quinoa
  • 2 shallots thinly sliced
  • 2 garlic cloves minced
  • 1 1/2 tbsp olive oil
  • 2 cooked chicken breasts cut into cubes
  • sea salt & pepper to taste

Instructions

  • Heat oven to 400 and line a baking sheet with foil
  • Toss diced squash, shallots and garlic with olive oil, chili flakes, sea salt & pepper
  • Spread evenly onto baking sheet and roast for 20-25 minutes, stirring occasionally to make sure it doesn't burn (check with a fork for tenderness)
  • Meanwhile cook quinoa according to package directions
  • In a small sauce pan, heat 1 ½ tablespoons of olive oil over medium low heat. Add the remaining thinly sliced shallots and stir until soft, about 5 minutes. Add the garlic and stir for about another minute or two until the garlic has also softened
  • Stir cooked quinoa together with the roasted squash, cooked chicken (I use chili lime ) and sautéed shallots with garlic

Nutrition

Calories: 521kcal | Carbohydrates: 56g | Protein: 35g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 86mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 20095IU | Vitamin C: 43.3mg | Calcium: 143mg | Iron: 4.7mg