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.

2 cups quinoa, cooked per package instructions
1 teaspoon sesame oil
4 tablespoons vegetable oil
8 ounce Hungry Planet Chicken™ Grilled StripsBuy 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.

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.