Make Chicken and Rice Bowl with Roasted Squash and Kale

Chicken and Rice Bowl with Roasted Squash and Kale

Ingredients:

-2 boneless, skinless chicken breasts
-1 cup uncooked long-grain white rice
-1 small butternut squash, peeled and cut into cubes
-1 bunch kale, stems removed and leaves chopped
-2 tablespoons olive oil
-Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. Place the squash cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until tender.

3. Meanwhile, cook the rice according to package instructions.

4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with salt and pepper. Cook for 8-10 minutes, flipping once, or until cooked through.

5. Add the kale to the skillet and cook for 3-4 minutes, or until wilted.

6. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the cooked chicken, roasted squash, and kale. Serve warm. Enjoy!