Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

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

Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

Enjoy a vibrant and wholesome dish featuring tender lemon-herb chicken paired with sweet, roasted butternut squash and a bed of garlicky sautéed spinach. This balanced meal highlights fresh flavors and a delightful medley of textures, perfect for any time of day.

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NUTRITION

304kcal
Protein
34.3g
Fat
8.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Butternut Squash (diced)

1 cup Spinach

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Mixed Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the butternut squash into 1-inch cubes. Toss the squash in 1 teaspoon of olive oil, season with salt and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for approximately 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 4

    While the squash roasts, season the chicken breast with salt, pepper, a drizzle of lemon juice, and the mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Cook the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden.

  • 6

    In a separate pan, add a splash of olive oil and sauté the minced garlic for about 30 seconds. Add the spinach and cook until just wilted, about 2 minutes. Season lightly with salt and pepper.

  • 7

    Plate the roasted butternut squash, place the lemon-herb chicken breast on top, and serve alongside the sautéed spinach. Finish with an extra squeeze of lemon juice if desired.

Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

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

Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Lemon-Herb Chicken and Sautéed Spinach

Enjoy a vibrant and wholesome dish featuring tender lemon-herb chicken paired with sweet, roasted butternut squash and a bed of garlicky sautéed spinach. This balanced meal highlights fresh flavors and a delightful medley of textures, perfect for any time of day.

NUTRITION

304kcal
Protein
34.3g
Fat
8.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Butternut Squash (diced)

1 cup Spinach

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Mixed Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the butternut squash into 1-inch cubes. Toss the squash in 1 teaspoon of olive oil, season with salt and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for approximately 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 4

    While the squash roasts, season the chicken breast with salt, pepper, a drizzle of lemon juice, and the mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Cook the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden.

  • 6

    In a separate pan, add a splash of olive oil and sauté the minced garlic for about 30 seconds. Add the spinach and cook until just wilted, about 2 minutes. Season lightly with salt and pepper.

  • 7

    Plate the roasted butternut squash, place the lemon-herb chicken breast on top, and serve alongside the sautéed spinach. Finish with an extra squeeze of lemon juice if desired.