Creamy Jalapeno Chicken Bowl

Ingredients

• 800 g squash
• 1 tsp cooking oil, ghee/avocado/olive etc for cooking chicken
• 640 g chicken breast
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• salt and pepper
• 4 cup romaine
• 120 g corn, canned/drained
• 170 g non fat greek yogurt
• 75 g low fat cottage cheese
• 1 whole jalapeno pepper, medium; remove seeds if you aren't into heat, keep some if you can handle it
• 1 whole lime, juice from 1 medium lime
• fresh cilantro/coriander, good handful
• salt and pepper, to taste
• water, splash, to thin (optional)

Steps

1. Toss squash with salt (optional quick spray of avocado/olive oil).

2. Roast squash at 425°F (220°C) for 25–30 minutes until tender and caramelized.

   30 min

3. Season chicken with garlic powder, onion powder, cumin, salt, and pepper.

4. Pan-cook, bake, or air-fry chicken until cooked through, then rest and chop.

5. Blend the sauce ingredients (yogurt, cottage cheese, jalapeno, lime juice, cilantro, salt, pepper, and optional water) and set aside in the fridge.

6. Build the bowls: add romaine, roasted squash, chicken, and corn, then drizzle with sauce.

7. Finish with cilantro and lime.