NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup butternut squash

2 tbsp pepitas

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast and the peeled butternut squash into uniform one-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, combine the chicken and squash cubes with the olive oil, sea salt, black pepper, rosemary, thyme, and garlic powder.

• 4

  Toss the ingredients thoroughly until every piece is well-coated with the oil and aromatic herb blend.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pieces so they roast rather than steam.

• 6

  Place the tray in the oven and roast for 20 to 25 minutes, tossing the contents halfway through the cooking time.

• 7

  During the final 5 minutes of roasting, sprinkle the raw pepitas over the chicken and squash to let them toast until golden and fragrant.

• 8

  Remove from the oven once the chicken is cooked through and the squash is tender with caramelized edges.

• 9

  Divide into portions and serve immediately while the seeds are perfectly crunchy.