Ground Chicken and Roasted Butternut Squash Taco Bowl
Juicy ground chicken and tender roasted butternut squash served over crisp romaine lettuce with quick pickled red onion. Seasoned with mild Mexican spices and cooked in olive oil for a wholesome, high-protein meal.
Prep
15 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Julia + Lila
Julia created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Leftover ground chicken and roasted squash can be stored in an airtight container in the fridge for up to 3 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Spread the cubed butternut squash on the…
Spread the cubed butternut squash on the baking sheet, drizzle with half of the olive oil, and toss to coat evenly.
Tap card to mark done - 03
Roast the squash in the oven for…
Roast the squash in the oven for 20 minutes until tender and lightly browned at the edges.
Look for: tender and lightly browned at the edges
Tap card to mark done - 04
Slice the red onion finely and place…
While the squash roasts, slice the red onion finely and place it in a small bowl with the lime juice to quick-pickle for 10 minutes.
Allow: 10 minutes
Tap card to mark done - 05
Heat the remaining olive oil in a…
Heat the remaining olive oil in a skillet over medium heat.
Tap card to mark done - 06
Add the ground chicken
Add the ground chicken, ground cumin, garlic powder, paprika, and dried oregano to the skillet, breaking up the meat with a spoon as it cooks for 7 to 8 minutes until browned and cooked through with an internal temperature of 165°F (74°C).
Look for: browned and cooked through with an internal temperature of 165°F (74°C)
Tap card to mark done - 07
Arrange the chopped romaine lettuce in a…
Arrange the chopped romaine lettuce in a wide serving bowl.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Top the lettuce with the warm ground…
Top the lettuce with the warm ground chicken, roasted butternut squash, and drained pickled red onion, then serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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