Roasted Chicken Butternut Squash & Guacamole Rice Bowls

foodiecrush.com

a3jordan

2 cups long-grain brown rice

1 15-ounce can black beans

1 cup cilantro leaves, chopped, plus more for garnish

2 teaspoons ground cumin

2 teaspoons ground chili pepper

2 teaspoons kosher salt

1 teaspoons freshly ground black pepper

2 tablespoons olive oil, divided

3 cups cubed butternut squash

1 red onion, sliced into ¼-inch slices

2 8-ounce skinless, boneless chicken breasts, trimmed and cut in half lengthwise

1 8-ounce package Wholly Guacamole® Dip of your choice

Directions at foodiecrush.com

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