Seared Ginger-Garlic Chicken with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 2 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 4 cups butternut squash, cubed
• 1 cup quinoa, uncooked
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp lemon juice
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly browned.

2. 2

   Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool.