Broccoli Cheddar Chicken Couscous with Butternut Squash | Ambitious Kitchen

By Ambitious Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment.
2. Toss the cubed butternut squash on the sheet with 1 tbsp olive oil, 1/2 tbsp maple syrup, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, and generous salt and pepper, coating well.
3. Bake 20–30 minutes, flipping halfway, until tender. Leave on the sheet until needed.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and immediately season with 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp cayenne, and generous salt and pepper.
5. Cook 5–8 minutes until the chicken is no longer pink. Remove from the heat and set the skillet aside or move the chicken to a bowl.
6. Combine 1 3/4 cups water or low-sodium broth, 1 cup pearl couscous and the broccoli florets in a large pot or Dutch oven, in that order. Bring to a boil, cover, reduce to low and cook 8–10 minutes total, checking and stirring after 5 minutes.
7. Replace the lid and cook 3–5 more minutes until the liquid is absorbed. Stir, then mix in the cooked chicken and shredded cheddar (1 1/2 cups) until the cheese melts.
8. Gently fold in the roasted squash, taste, and adjust the salt and pepper as needed. Serves 4.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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