Spray a nonstick skillet with oil and place over medium-high heat. Wash chicken breasts with cold water, cut into cubes, and season with salt. Transfer to the pan and cook 5 minutes per side until golden brown.
In a medium saucepan bring 2 cups of water and ½ cup quinoa to a boil. Cook until tender about 10 to 15 minutes.
Preheat oven to 350°F/175°C. Cut the butternut squash half into cubes. Toss them in an ovensafe tray and spray with coconut oil spray. Sprinkle with salt. Bake 20 minutes.
Chop celery stalks and scallions, and cut pomegranate carefully (watch video above) to remove the seeds.
Notes
Approximate macros per serving: 414 calories, 53 g protein, 32 g carbs, 7 g fat._Recipe Courtesy Of FitWomenEat