1. Preheat oven to 385F on convect roast setting.
2. Cut your acorn squash open, remove seeds, then cut into slices. Add the slices to a tray lined with aluminum foil. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast for about 20 minutes.
3. While the squash roasts, wash green beans, cut off the ends, and slice them down the middle. Add them to a pan, cover with water, and cook on high heat until the water evaporates. Once the water is gone, add garlic powder, salt, and pepper, and continue to cook on medium heat until they reach your desired tenderness.
4. Wash your chicken breast tenders and season them with lemon juice, garlic powder, paprika, turmeric, pepper, and salt. Add the seasoned chicken to a pan with olive oil. Cook each side twice, then poke some holes with a fork and add more lemon juice.
5. Add 2 eggs to a pot with water and bring to a boil. Cook for 7-8 minutes, then remove the eggs, rinse them with cold water, and peel.
6. To assemble the bowl, add arugula to a bowl. Drizzle with balsamic vinegar or your dressing of choice. Add the cooked green beans, chopped cherry tomatoes, roasted squash, chicken, and eggs. Top with fresh cilantro and everything but the bagel seasoning. Enjoy!
