Sunday, October 25, 2015

Easy Roast Chicken and Butternut Squash

When I think of fall I think of squash and cinnamon, so this recipe was a no brainer for me. It's so simple to put together but I love that the flavors are a little different than what I'm used to which is more of an Italian flavor base. This recipe has cinnamon in it which it such a great addition and really warms the meal up. The best part is it's a one pan recipe, and the ingredients list is simple.

Roast Chicken and Butternut Squash
      serves 3
  • 3 boneless skinless chicken breasts
  • half of a butternut squash, peeled and cut thinly into strips
  • one white onion, cut into large chunks
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 2 Tbsp olive oil
Preheat your oven too 400F and spray a roasting pan with cooking spray. Mix up the spices into a little dish, then season both sides of the chicken and place in the pan. Arrange the vegetables around the chicken and sprinkle with the remaining spice mixture. Drizzle the whole thing with two tablespoons of olive oil, and then roast for 45 minutes. The chicken will be cooked through but still juicy, and the vegetables should have time to develop some color. I served this with a side of cheesy broccoli per my husbands request, but I think it would be wonderful with wild rice or rice pilaf! If you have a whole roaster chicken you can use up the entire squash and this will be a large meal for the family that's still easy to put together. Hope you enjoy!

Per serving: 272 calories, 15 grams of net carbohydrates, 12 grams of fat, 26 grams of protein.

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