•2 Chicken Breast’s
•1/2 oz butter
•8 oz butternut squash cubed
•8 oz carrot chopped
•1 tsp chipotle powder
•2 garlic cloves
•1 poblano pepper
•1 oz shredded chihuahua cheese
•1 oz shredded cheddar
•1 cup brown rice
Preheat oven to 400 degrees. Place chicken on baking sheet. Season with salt and pepper. Cook in oven for 25 minutes. While chicken cooks, stem and cut poblano peppers. Mince garlic, and mix with poblano pepper. Sauté on a non stick skillet. Cook until lightly charred 1-2 minutes). Set aside.
Place carrot and butternut squash in pot and fill with water till covered. Boil until tender, 7-10 minutes. Drain water and mash with potato masher. Mix in butter and chipotle seasoning. Cover and set aside. While cooking mash, boil brown rice in 1 cup of water till tender. Drain and set aside.
Mix together poblano pepper mixture and cheeses. Remove chicken from oven and place mixture on top of chicken. Place back in oven and cook for 2-3 minutes until cheese is melted.
Place mash and rice on plate. Plate chicken on top of rice and serve!