Paprika Orange Chicken Bowl with Herbed Couscous, Roasted Squash and Cucumber Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cumin. Spread in a single layer.

2. 2

   Roast the squash for 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

3. 3

   Meanwhile, in a bowl combine the chicken with the orange juice and zest, 1 tablespoon olive oil, sweet paprika, the remaining cumin, honey, 2 chopped garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate for 10 minutes.

4. 4

   Place the couscous in a heatproof bowl. Add the hot chicken broth or water, 1 teaspoon olive oil, and a pinch of salt. Cover and let stand for 5 minutes; then fluff with a fork and fold in the parsley and mint.

5. 5

   For the sauce, mix the Greek yogurt with the grated and squeezed cucumber, the grated garlic clove, lemon juice, 1 teaspoon olive oil, and a pinch of salt. Keep chilled until serving.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until browned and fully cooked.

7. 7

   To serve, divide the couscous among 4 bowls. Top with the roasted squash and paprika-orange chicken. Finish with spoonfuls of cucumber yogurt sauce.

8. 8

   Serve immediately, with extra parsley or mint if desired.