Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

Enjoy a delightful meal featuring tender, herb-crusted chicken paired with a silky, roasted butternut squash puree enriched with a touch of creamy Greek yogurt. The savory and aromatic herbs combined with the sweet, roasted flavors of butternut squash create a balanced, comforting dish that's perfect for any time of day.

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NUTRITION

356kcal
Protein
43.4g
Fat
8.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cubed Butternut Squash

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with garlic powder, chopped fresh parsley, salt, and pepper to create a herb crust. If desired, lightly pat the herbs onto the meat.

  • 4

    Heat a skillet over medium heat and sear the chicken breast for 2-3 minutes per side until golden, then finish cooking in the oven (or cover and cook on low heat) until internal temperature reaches 165°F, about 10-12 minutes total.

  • 5

    Once the squash is roasted, transfer it to a blender or food processor. Add the Greek yogurt and blend until smooth, creating a creamy puree. Adjust seasoning with salt and pepper if needed.

  • 6

    Plate the herb-crusted chicken and spoon over a generous portion of the butternut squash puree. Garnish with extra parsley if desired, and serve warm.

Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Creamy Roasted Butternut Squash Puree

Enjoy a delightful meal featuring tender, herb-crusted chicken paired with a silky, roasted butternut squash puree enriched with a touch of creamy Greek yogurt. The savory and aromatic herbs combined with the sweet, roasted flavors of butternut squash create a balanced, comforting dish that's perfect for any time of day.

NUTRITION

356kcal
Protein
43.4g
Fat
8.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cubed Butternut Squash

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the squash roasts, season the chicken breast with garlic powder, chopped fresh parsley, salt, and pepper to create a herb crust. If desired, lightly pat the herbs onto the meat.

  • 4

    Heat a skillet over medium heat and sear the chicken breast for 2-3 minutes per side until golden, then finish cooking in the oven (or cover and cook on low heat) until internal temperature reaches 165°F, about 10-12 minutes total.

  • 5

    Once the squash is roasted, transfer it to a blender or food processor. Add the Greek yogurt and blend until smooth, creating a creamy puree. Adjust seasoning with salt and pepper if needed.

  • 6

    Plate the herb-crusted chicken and spoon over a generous portion of the butternut squash puree. Garnish with extra parsley if desired, and serve warm.