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Butternut squash chicken taco bowls recipe

I love tacos, but week after week they can get boring and stale. This week I decided to incorporate some new flavors for an exciting twist on a traditional taco bowl. For those of you who are vegetarians, take this recipe and incorporate additional veggies in place of the chicken. The more veggies the merrier!


  • 2 cups rice
  • 2 cups cubed butternut squash
  • 2 cups cubed zucchini (optional for added veggies)
  • 2-4 medium pieces of skinless boneless chicken breast (or tenders)
  • 1 red onion
  • 8 oz. of guacamole (homemade or packaged)
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • Taco seasoning to taste (for chicken)
  • 1 cup chopped cilantro
  • Optional added protein: 1 can of black beans


  1. Wash and chop vegetables; in a small bowl drizzle a teaspoon of olive oil and toss.
  2. On a baking pan separate chopped onion, butternut squash, and zucchini for baking and preheat oven to 350 degrees. Once the oven is warm, place in the oven for 12-15 minutes until cooked or edges are browned.
  3. In a stovetop pan spread a teaspoon of olive oil and add chicken. Brown until cooked through.
  4. Once chicken is brown, add in taco seasoning to taste.
  5. Remove vegetables for cooling and prepare rice (either in a rice cooker or over stovetop).
  6. Once the rice is finished, remove from pan and add cilantro.
  7. Assemble the bowls by layering the chicken with ½ cup rice, squash, (optional black beans and zucchini), and roasted onion. Top your bowl with guacamole and garnish with cilantro leaves.



Makes 4 servings

484 calories, carbohydrate 36g, protein 31g, fat 11g per serving