Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

INGREDIENTS

2 cups

long-grain brown rice

1 15 ounce can

black beans

1 cup

cilantro leaves, chopped, plus more for garnish

2 tsp

ground cumin

2 tsp

ground chili pepper

2 tsp

kosher salt

1 tsp

freshly ground black pepper

2 tbsp

olive oil, divided

3 cups

cubed butternut squash

red onion, sliced into ¼-inch slices

skinless, boneless chicken breasts, trimmed and cut in half lengthwise

1 8 ounce package

Wholly Guacamole® Dip of your choice