Crispy Chicken Squash Bowl

Ingredients

• 1 cup brown rice, cooked
• 1 pound chicken breast, cubed
• 2 cups butternut squash, cubed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 lime, juiced
• 1 cup fresh cilantro, chopped
• 2 cups kale, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup orange juice, freshly squeezed
• 1 cup lime juice, freshly squeezed
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 clove garlic, minced

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Toss the cubed chicken and butternut squash with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
3. 03
   Roast in the oven for 20-25 minutes until the chicken is cooked through and the squash is tender.
4. 04
   While the chicken and squash are roasting, heat a non-stick skillet over medium-high heat. Add the cooked brown rice and press into the pan to create a crispy layer. Cook for 5 minutes or until golden brown.
5. 05
   In a small bowl, whisk together the citrus dressing ingredients: orange juice, lime juice, honey, olive oil, and minced garlic.
6. 06
   In a large bowl, combine the crispy rice, roasted chicken, squash, bell pepper, kale, and cilantro. Toss with the citrus dressing.
7. 07
   Serve warm, garnished with additional cilantro and lime wedges if desired.