Chicken Quinoa Protein Bowl

Serves 4

2 cups cooked quinoa (prepare according to package directions)

4 cups cooked chicken breast, diced or shredded

2 cups butternut squash, peeled and cubed

1/2 cup red onion, sliced

8 cups arugula

1 cup red grapes, halved

3 tablespoons pumpkin seeds

1. Preheat oven to 400°F

2. Cube squash (if not pre-cut) into ½-inch pieces. Toss with 1 tsp olive oil, salt, and pepper.

3. Prepare quinoa according to package instructions, if not already cooked.

4. Shred or dice chicken, if not prepped.

5 . Spread squash on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.

6. While the squash is roasting, halve the grapes and slice the red onion.

7.Layer each bowl with quinoa, arugula, squash, chicken, onions, grapes, and pumpkin seeds.

8. Drizzle with dressing and serve.