Seared Lemon Pepper Chicken with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, pounded to even thickness
• 4 cups butternut squash, peeled, seeded, and cubed
• 1 cup quinoa, rinsed
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 tbsp green onions, thinly sliced

Instructions

1. 1

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

2. 2

   In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until quinoa is tender and water is absorbed. Fluff with a fork and let cool.