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.