This recipe is gluten free and paleo friendly.
Preheat oven to 375 degrees F. Season chicken breast with sea salt, pepper, Italian seasoning, and paprika (to taste). Place in a baking dish and add 1/4-1/2 inch of water to keep chicken moist. Bake chicken until fully cooked through.
Line a baking sheet with parchment paper and add cubed butternut squash. Drizzle oil over top and sprinkle with sea salt and pepper. Toss with hands to ensure all of the butternut squash is coated with the oil/seasoning. Bake squash at 375 degrees F. for 20-25 minutes or until soft and slightly roasted. Toss butternut squash halfway through cooking.
To assemble the meal prep container, I added spinach. Then, I cut the chicken breast in half and then cut it into bite-size slices and placed it on top of the spinach along with half of the roasted squash. For my side items, I included bell pepper slices and avocado with lemon.