Chicken & Butternut Squash Buddha Meal Prep Bowls
These Meal Prep Chicken & Butternut Squash Harvest Bowls with brussels sprouts, sage & wild rice are a delicious lunch or dinner idea cooked on a sheet pan and filled with fall flavours!
Servings: 4 servings
- 1 tbsp olive oil
- 1 lb chicken breasts diced
- 1/4 cup honey mustard
- 1 cup butternut squash, diced
- 1 cup brussels sprouts, sliced in half
- 1 red pepper, chopped
- 1 small red onion, chopped
- 4 cloves garlic minced
- 12 fresh sage leaves, finely chopped (alternative: 1 tsp dried)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup wild rice
- 1 3/4 cups water
- 1 tsp butter
Preheat oven to 450 F. Cook wild rice according to package directions on stove top or in a rice cooker (highly recommend a rice cooker so you can set it and forget it!)
Toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.
Evenly divide all ingredients among four meal prep bowls. Serve and enjoy - leftovers last in fridge up to 5 days.
Calories: 379kcal | Carbohydrates: 31g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 434mg | Potassium: 469mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 110.6mg | Calcium: 40mg | Iron: 2mg