Does juicy chicken breast marinated in sweet chili sauce sound delicious to you? How about chicken with roasted almonds, spinach, and pumpkin served on rice? Even while I'm typing this, I'm becoming hungry again!
Cut chicken breast into thin slices. Season it with salt and pepper, and then add chili sauce and soy sauce. You can do this the day before, few hours before cooking or just before you start with preparation.
Slice the butternut squash into sticks and season them with some salt and pepper. Place the squash sticks on one side of the pan, and marinated chicken on the other side of the pan. Make sure you use baking paper to avoid sticking to the pan. Place them together in the oven for 35 minutes at 374 °F.
Cook the rice in slightly salted water according to the instructions on the box.
Wash baby spinach and cornsalad and let them dry.
When pumpkin and chicken are done, it is time to make the bowl. First, you place rice on one side of the bowl and greens on the other side. Place chicken on rice and sprinkle it with sesame seeds. Place pumpkin sticks next to chicken and decorate spinach with almonds.
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