Curry Roasted Butternut Squash/Broccoli, Chicken, Brown Rice Chopped
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See step by step photos here
Ingredients
- Baking Sheet Ingredients:
- 2 cups Chopped Butternut Squash
- 1 large head of Broccoli, Chopped into flowerets
- 2 teaspoons Olive Oil or melted Coconut Oil
- 1 teaspoon Curry Powder
- 1/2 teaspoon Kosher or Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- Bowl Ingredients:
- 4 cups Chopped Kale
- 8 oz. Cooked Chicken Breast, Chopped
- 1 cup cooked Brown Rice, Barley or Quinoa
- 1/2 Avocado, Chopped or 1.5 oz. Mild Goat Cheese, crumbled
- 12 Kalamata Olives, Chopped
- 2 Tablespoons Chopped roasted Pistachios
- 2 Tablespoons Chopped Dried Cranberries
- Dressing Ingredients:
- 2 teaspoons Olive Oil or Coconut Oil
- 1 Garlic Clove, finely Chopped
- 1/2 teaspoon Molasses
- 4 Sun Dried Tomato halves (packed in oil), Chopped
- 2 Tablespoons Rice Wine Vinegar
- 1 teaspoon Curry Powder
- Zing Factor: Antioxidants abound with these 3 Zing Factors!
- 1/8 teaspoon Ground Cinnamon
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Chia Seeds
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 400 degrees for roasting the Butternut Squash and Broccoli.
Step 2
Baking Sheet Ingredient Prep…Chop’em and Drop’em as directed onto the pan, toss veggies with the oil and sprinkle with S & P. Roast for 15 minutes then turn and roast for about 5 minutes more until caramelized and fork tender. Remove from oven. Let cool while making the dressing. Then add them to a Large Serving Bowl.
Step 3
Bowl Ingredients…Chop’em and Drop’em as directed into a Large Serving Bowl along with the Roasted Veggies.
Step 4
Dressing Ingredient Prep: In a small microwave safe bowl and Oil, Garlic, Molasses and Sun Dried Tomato. Microwave on high for 15 seconds. This mellow the Garlic and melts the Molasses and Coconut Oil if used. Add the rest of the ingredients including any desired Zing Factor. Mix well to combine.
Step 5
Pour the Dressing over the Roasted and Bowl Ingredients. Toss, Toss, then Toss some more! Then
“Get Your Spoons Ready!”
Roast a double amount so you’ll have leftovers for tomorrows Chopped!
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Chef Tips and Tricks
This Gluten-Free Broccoli Pizza is original, healthy and super tasty!
ingredients
- 1 head broccoli
- 1 egg
- 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other)
- 1 cup tomato sauce (or canned crushed tomatoes)
- ¾ cup shredded cheese
- ½ cup grated Parmesan
- 9 slices coppa ham
METHOD
- Cut the broccoli and boil until soft.
- Place the broccoli in a blender.
- In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
- Form a ball and roll it flat on an oven tray.
- Bake in the oven for 20 min at 350° F.
- Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
- Layer 1 cup of shredded cheese.
- Place a layer of Coppa ham.
- Top off with of grated Parmesan cheese.
- Slide it back into the oven until the cheese melts.
- Serve!
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