This bowl reminds you of a delicious warm grain bowl – but without the grains! It’s like a bowl of autumn in your hands. Paleo, gluten-free, and Whole30.
- 1/2 Butternut Squash, peeled, deseeded, and cut into bite sized pieces
- 2 Zucchini, cut into thick rounds
- 2 Bell Peppers, cut into bite sized pieces
- 3 tbs Olive Oil, divided
- Sea Salt
- 1 bunch Asparagus, tough ends removed and cut into small pieces
- 1 cup Pecans, roughly chopped
- 1/2 cup dried Cranberries (fruit-juice sweetened for Whole30)
- 1 lb Ground Chicken
- 1 tsp Garlic Powder
- Preheat the oven to 425 F. Put a piece of parchment paper on a baking sheet. Cut up the squash, zucchini, and bell peppers as listed to the left and then spread out on the baking sheet. Drizzle with 2 tbs of olive oil and season well with salt and pepper. Roast in the oven for 20 minutes.
- Meanwhile, cut the asparagus and roughly chop the pecans. Then heat a frying pan over medium heat and add the remaining 1 tbs of olive oil. Add the ground chicken to the pan, breaking it up into several large pieces with your hands. Sprinkle the garlic powder and another 1/2 tsp of sea salt over the chicken and using a spatula, mix it into the chicken gently without breaking it up too much more. Cover the pan and cook for 3 minutes, then turn the chicken over and cook for 3 more, or until the chicken is no longer pink. Note: If making a double batch of this the cooking time for the chicken will be longer. Once the chicken is done, remove with a slotted spoon onto a plate covered with a paper towel.
- When the 20 min is up for the veggies, add the asparagus and pecans to the sheet pan and put back in the oven for 10 more minutes.
- Put the ground chicken in a food processor and pulse 5-6 times, until the chicken is broken up into little “grains”. Don’t over process! If making a double batch, do this in two batches. When the veggies are done, mix in a large bowl with the chicken and the dried cranberries and serve.