NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 small honeynut squash

2 medium poblano peppers

0.75 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh lime juice

PREPARATION

• 1

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

• 2

  Halve the honeynut squash lengthwise, scoop out the seeds, and slice into 1-inch thick wedges.

• 3

  Remove the stems and seeds from the poblano peppers and cut them into wide strips.

• 4

  Place the squash and peppers on the baking sheet and toss with 0.5 tablespoons of olive oil, half of the sea salt, and all of the black pepper.

• 5

  Roast the vegetables for 20-25 minutes, flipping halfway through, until the squash is tender and the peppers are slightly charred.

• 6

  While the vegetables roast, season the chicken breast evenly with the smoked paprika, garlic powder, and the remaining sea salt.

• 7

  Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium-high heat.

• 8

  Sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 9

  Let the chicken rest for 3 minutes before slicing it into strips.

• 10

  Plate the sliced chicken alongside the roasted squash and peppers, then drizzle everything with fresh lime juice before serving.