How To make Chevre Chicken Breasts with Squash

Roasted chicken, butternut squash and guacamole rice bowl

Roasted chicken, butternut squash and guacamole rice bowl

Something Mexican this time. Grilled chicken with butternut squash, guacamole and wholemeal rice. Very easy to prepare and super healthy.

Ingredients (2p)
160 g long-grain brown rice
80 to 100 g black beans (can)
a big bunch of cilantro (leaves), chopped, plus more for garnish
2 teaspoons ground cumin
2 teaspoons ground chili pepper
a pinch of pili-pili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
+/- 450 g cubed butternut squash
1 red onion, sliced into ¼-inch slices
400 g skinless, boneless chicken breasts, trimmed and cut in half lengthwises
1 ripe avocado
3 cloves of garlic
1 shallot
juice of half a lemon
pepper and salt

Instructions
Pre-heat the oven to 230°C/450F.
Start with the guacamole. Remove the pit from the avocado and spoon out the flesh. Chop the shallot and the garlic. Chop half of the cilantro. Put everything in a cutter and add the lemon juice, pepper and salt. Taste and put in the fridge.
Peel the butternut, remove the seeds and cut into cubes. Cut the red onion into half rings.
Line a baking sheet with aluminum foil or baking paper and set aside.
In a small bowl or ramekin, mix the cumin, chili powder, pili-pilipowder and kosher salt and pepper together.
In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix.
Toss and spread out the veggies on the baking tray.
In the same bowl, add the chicken and drizzle with the remaining olive oil. Sprinkle with the remainder of the seasoning and toss to coat well.
Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.
Place the sheet pan on the middle rack of the hot oven and cook for 15 à 20 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust.
Meantime, cook the brown rice according to package directions. Stir in the rest of the chopped cilantro and keep warm. Warm the beans in a small saucepan or the microwave and keep warm.
Slice or chop the chicken breast.
Assemble the bowls by layering the chicken with the brown rice, the black beans, the butternut squash and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.

Bon appétit!

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Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms

Recipe:
Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut ‘hasselback style’ then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!

Ricki Luciani's Stuffed Chicken With Pesto & Goat Cheese

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Oven Baked Goat Cheese Chicken Breast with Angel Hair Spaghetti Squash

Goat Cheese Stuffed Chicken Breast
Serves 6
Ingredients:

• 8-10 garlic cloves
• 6 large chicken breast with skin
• ½ cup of fresh chopped basil
• 1 cup chopped fresh cooked spinach (6-8 cups fresh)
• 1 goat cheese log (11 ounce)
• 1 cup lightly cooked spinach (7 cups fresh)
• ¼ cup of olive oil
• ½ cup of fresh lemon juice
• 1- 1½ tsp Celtic Salt
• Pepper
• 1 tsp. Italian seasoning
• Paprika

Directions:
Combine the lemon juice olive oil, garlic, salt, pepper and Italian seasoning in a bowl marinate chicken for 30 minutes or longer.
Cook the spinach just till wilted drain and add a bit of salt set aside. Cut goat cheese into 2 inch rounds and add the spinach press into a roll and put into the center of chicken breast, chicken breast often has a natural slit in the center of breast if it doesn’t, take a knife and slice a slit into the middle of breast).Sprinkle a bit more paprika over chicken and bake in oven at 400 degrees for 35-40 minutes. Check with a meat thermometer 165 degrees and remove chicken from oven and let it rest for 5 minutes it will continue to cook till temperature reaches 170. Top with tomato mixture and enjoy.

Fresh Basil tomato Sauce

• 2 cup fire roasted jalapeño organic diced tomatoes
• ½ cup chopped fresh basil
• 1 cup fire roasted bell pepper (canned in glass jar)
• Salt
• 1 jalapeño pepper sliced (optional)



Drain the water from the tomatoes set aside. Slice seeded jalapeño pepper and sauté in a bit of good quality olive oil on low. Chop basil set aside. Blend bell pepper in blender or cuisinart put into pan with jalapeño pepper and cook for 5 minutes, reduce liquid. Add chopped tomatoes and basil to jalapeño and bell pepper mixture heat till warm do not overcook. Top tomato mixture over chicken breasts and serve.

Angel Hair Spaghetti and Zucchini Squash: Serving 6
Ingredients:
1 whole spaghetti squash
4 Zucchini
2 Tbsp. of olive oil or grass-fed butter
½ cup of water
Olive oil spray

Directions:
Cut both ends of the spaghetti squash with a serrated knife then turn up right and cut down the middle of the squash applying pressure to knife, you may find it easier to cut one end half way through and turn it over and cut the other end. It’s ok if it’s not a perfect cut, it will still cook perfectly. Scoop out all the seeds with a spoon and toss seeds away. Place the two half’s of the squash in a stainless steel or pyrex pan cavity side down. Place in oven at 375 degrees for 15 minutes then turn squash over spray with a bit of olive oil and cook for another 10-15 minutes make sure not to overcook. You want the squash al’dente and not mushy. You will know it is ready when you can easily scrape squash away from its skin with a fork and it comes out in nice angel hair pasta texture. Scoop out squash with a fork and place in a bowl with a tablespoon of grass-fed butter or olive oil add salt to taste. Spiralize the zucchini into angel hair threads. Sauté the zucchini in a pan with 1 tbsp. of olive oil for 3 minutes add the cooked spaghetti squash and mix to blend. Add ½ cup of fresh pesto. Add more salt if needed. Serve with chicken breast and a generous amount of tomato basil sauce.

Chicken and Spaghetti Squash with Garlic Butter

Garlic Butter Chicken with Spaghetti Squash ???? This garlic chicken with spaghetti squash recipe is one you won't want to miss! It's deliciously creamy, rich, and the perfect grain-free and gluten-free midweek meal!

????️ RECIPE:
???? Family Meal Plan FREE Sample:
???? Kitchen Supplies:
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???? INGREDIENTS:
1 large spaghetti squash, washed
1 lb boneless, skinless chicken breasts
1 tablespoon + 1 teaspoon Italian seasoning, divided
½ teaspoon salt
¼ teaspoon black pepper
1–2 tablespoons olive oil
2 tablespoons fresh lemon juice, about 1 lemon
1 cup half and half
¼ cup unsalted butter
3 cloves garlic, minced
Pinch of red pepper flakes
½ cup grated Parmesan cheese
2 tablespoons chopped parsley

???? How to Cook Spaghetti Squash:
???? Chicken Dinner Ideas:
???? Buffalo Chicken Tacos:

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Goat Cheese Stuffed Chicken Breasts | Weber Grills