Chicken and Butternut Squash Power Bowl

Power up with a plant-based Chicken and Butternut Squash bowl. Fuel your body with more protein, more fiber, fewer calories, and no saturated fat.

  • 16 min

    Preparation
  • 20 min

    Cooking
  • 36 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 19

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 2 cups quinoa, cooked per package instructions
  • 1 teaspoon sesame oil
  • 4 tablespoons vegetable oil
  • 8 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • 1 cup butternut squash, cubed
  • ½ cup onions, chopped
  • 1 cup canned chickpeas, drained
  • 2 cups beet greens, chopped
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup peanuts, roasted
  • 3 tablespoons cilantro, chopped
  • ½ cup soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon ginger, grated
  • ½ teaspoon lime zest
  • 3 tablespoons agave nectar
  • 1 teaspoon cornstarch
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    In a small saucepan, add soy sauce, sesame oil, scallions, ginger, lime zest, corn starch, and agave nectar. Heat on low, and cook for 2 minutes. Remove from heat and set aside.

  • Step 2.

    Add 2 tablespoons of vegetable oil into a large skillet, on medium heat. Add butternut squash, onions, salt, and pepper, and cook for 10 minutes, or until squash starts to soften. Next, add chickpeas and beet greens, and cook for an additional 4 minutes. Remove from heat and aside.

  • Step 3.

    Add 1 teaspoon of sesame oil, and 2 tablespoons of vegetable oil to a medium-sized skillet, on medium heat. Add your Hungry Planet Chicken™ and cook until the chicken is golden brown and the internal temperature reaches 165℉, about 4 to 5 minutes. Remove from heat.

  • Step 4.

    To assemble, add ½ cup of quinoa into 4 separate bowls, top with butternut squash mixture, then chicken, drizzle with sauce to taste, and garnish with cilantro and peanuts.

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