Ingredients:

• 3 boneless skinless chicken breasts, cut into small pieces
• 2 tablespoons Cajun seasoning mix
• 6 cups butternut squash, peeled and diced
• 2 teaspoons of olive oil
• Italian seasoning
• Sea salt and freshly cracked pepper
• Tomato, bell pepper, red onion, jalapeno, celery, finely diced to make the salsa
• Chopped fresh cilantro, for the salsa
• Lemon juice, for serving

INSTRUCTIONS:

1. Preheat your oven to 425°F. In a salad bowl, toss chicken pieces with the spices and a quick dash of olive oil. Stir to combine; store in the fridge for about 15 to 30 minutes while you prepare the other ingredients.
2. Arrange diced squash on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Arrange chicken pieces in a single layer on the same sheet pan, beside squash.
3. Bake in the oven for 12-15 minutes. Remove chicken from the sheet pan and set aside. Stir squash and roast them another 5 minutes or so. In the meantime, finish cutting vegetables for the salsa.
4. Divide roasted chicken and squash into meal prep containers and top with the veggies salsa. Sprinkle with lemon juice before serving.