Monday, October 22, 2018

LUNCHBOX IDEAS :: Butternut Squash Chicken Stir-Fry

This stir-fry recipe is free of egg, dairy and gluten.

Happy Monday Friends!  I am late posting this lunchbox recipe mostly because of my three failed attempts at making a gluten-free vegan pumpkin bread (work still in progress).  This recipe is higher in carbs than my recipe from last week but packed with Fall flavors and protein, a must for your lunchbox!  I love having a yummy lunch to look forward to at school, specially since my days are so busy.  Making this ahead of time also simplifies my lunch packing, something I do not particularly enjoy.
Not pictured in the photo is a pack of pre-cut butternut squash which you will also need.  I tend to buy the pre-cut squash for convenience.  It's just so much easier!  You just need to make sure that you use it on time because it won't last long in the fridge.

  • 1 bag Trader Joe's frozen broccoli florets
  • 1 bag Trader Joe's riced cauliflower
  • 3 green onions
  • 1 container of pre-cut butternut squash
  • 1 pack of Trader Joe's grilled chicken strips
  • 1 pack of Trader Joe's shredded carrot
  • salt and pepper to taste
  • 1 clove of garlic
  • ginger
  • olive oil
Preheat the oven to 425 F.  Wash the butternut squash and place on an oven pan lined with tin foil.  Drizzle olive oil generously and season with salt and a little cinnamon.  Bake in the oven for about 40 minutes or until the butternut squash is tender.  When the butternut squash is done, remove from the oven and set aside to cool.  Wash the green onions, remove the stringy roots and chop.  Saute the onions in a little bit of olive oil with one sliced clove of garlic. Incorporate the shredded carrots and the diced chicken.  Cook for a few minutes.  Add the frozen broccoli and cook for a couple of minutes.  You will need to add a little bit of water or broth at this time.  Repeat with the riced cauliflower.  Lastly, add the cooked butternut squash and saute for a couple of minutes, mixing everything well.  Season with salt and pepper and add some ginger.  Allow to cool.  Enjoy!

I love the green and orange in this stir-fry!  It not only packs protein from the broccoli and the chicken, it is also rich in B-vitamins, vitamin E and minerals among others.  Most importantly, It is so yummy!  Brighten up your lunch and try this recipe.  It yields 6 servings. 

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