Description
This savory Roasted Butternut Squash Broccoli Cheddar Chicken Couscous is a hearty and nutritious dish combining tender roasted butternut squash, flavorful seasoned chicken, and fluffy couscous infused with broccoli and melted cheddar cheese. Perfect for a wholesome family dinner, it’s a balanced blend of vegetables, protein, and carbs with warm, comforting flavors.
Ingredients
Units
Scale
For the butternut squash:
- 4 cups cubed butternut squash (from about 2 pounds butternut squash)
- 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
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
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 florets)
- 1 1/2 cups shredded cheddar cheese
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and prepare the butternut squash cubes on it.
- Roast the squash: Toss the cubed butternut squash with olive oil, maple syrup, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated. Roast for 20-30 minutes, flipping halfway through, until tender and caramelized. Set aside to cool slightly.
- Cook the chicken: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken chunks, sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Sear for 5-8 minutes until cooked through and no longer pink. Remove from heat and set aside.
- Prepare the couscous: In a large pot, 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 lightly after 5 minutes. Remove from heat, let sit for 3-5 minutes, then fluff with a fork.
- Add cheese and chicken: Stir the shredded cheddar into the hot couscous mixture until melted. Incorporate the cooked chicken and folded roasted butternut squash gently. Adjust seasonings with salt and pepper as needed.
- Serve: Divide among bowls or plates and serve warm. Enjoy this wholesome, flavor-packed dish!
Notes
- To make vegetarian: replace chicken with a can of drained and rinsed chickpeas or white beans, adding them to the couscous after cooking.
- For gluten-free variation: substitute with cooked white basmati rice, keeping in mind different liquids and cook times.
- Vegan option: replace cheddar with homemade cashew cheese or other plant-based cheese alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 543 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 26.4 g
- Fiber: 6.3 g
- Protein: 42.4 g
- Cholesterol: 125 mg
