Name: Herb-Roasted Chicken and Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1.5 cup butternut squash; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Chicken and Butternut Squash

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Butternut Squash

Herb-rubbed chicken breast roasted alongside caramelized butternut squash cubes for a fragrant and satisfying sheet-pan meal.

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NUTRITION

Protein

56.9g

Fat

20.2g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1.5 cup butternut squash

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Peel the butternut squash and cut it into uniform 1-inch cubes.
3
Place the squash cubes on the sheet pan and drizzle with half of the olive oil, half of the rosemary, and half of the thyme.
4
Rub the chicken breast with the remaining olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Nestle the seasoned chicken breast onto the sheet pan among the squash cubes.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the squash is tender and golden brown.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it to serve alongside the roasted squash.