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Meal‑Prep Power:Roasted Butternut Squash, Air‑Fried Chicken & Melon Snacks

Recipe by Abi Champion on InstagramAdded 10 August 2026.

20 minutes to prep, 1 hour to cook. A quick, balanced meal‑prep routine that delivers roasted butternut squash, air‑fried chicken, and fresh melon snacks—all ready to grab and go for a week of healthy, flavorful meals.

Free. No account needed.

Method

  1. Cube the butternut squash and place on a baking tray.

  2. Season the squash with salt, pepper, paprika, thyme, and a pinch of cinnamon; toss to coat.

  3. Roast in an oven preheated to 350°F for 40–50 minutes until tender.

  4. Butterfly each chicken breast and season with salt and pepper.

  5. Air‑fry the chicken at 400°F for 18–20 minutes until cooked through.

  6. Remove cooked chicken from the air fryer.

  7. Cut melons into bite‑sized pieces for easy snacking.

  8. Store the roasted squash in a tub, slice the cooked chicken, and keep the melon in the fridge for the week.

    Kitchen notes · Added by ReelsMeals: The separate foods are stored chilled for the week. Keep melon separate from the cooked squash and chicken.

Tips while you cook

Season before roasting
Toss the cubed squash with salt, pepper, paprika, thyme, and cinnamon before placing it in the oven.
Preheat the oven
Ensure the oven reaches 180 °C before adding the seasoned squash.
Air‑fry chicken at correct temperature
Air‑fry the butterflied chicken at 200 °C for 18–20 minutes, then remove it once cooked through.
Store components separately
Place roasted squash, sliced chicken, and melon pieces in separate containers for the week.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Abi Champion made this.

The recipe comes from Abi Champion’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Abi Champion and want this changed? Email [email protected].

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