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

Roasted Kabocha Squash with Herb-Crusted Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Kabocha Squash with Herb-Crusted Chicken

Tender chicken breast and kabocha squash roasted with fragrant herbs for a golden, caramelized finish that highlights the natural sweetness of the squash.

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NUTRITION

Protein

55.9g

Fat

20.6g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1.5 cup kabocha squash

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Carefully slice the kabocha squash in half, remove the seeds with a spoon, and cut the flesh into 1-inch cubes.
3
Place the squash cubes and the chicken breast onto the prepared baking sheet.
4
Drizzle the olive oil over both the chicken and the squash pieces.
5
In a small bowl, mix the sea salt, black pepper, rosemary, thyme, and garlic powder together.
6
Sprinkle the herb mixture evenly over the chicken and squash, tossing the squash to ensure every piece is well-coated.
7
Roast in the oven for 25 to 30 minutes, flipping the squash cubes halfway through, until the chicken reaches an internal temperature of 165°F.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.
9
Serve the herb-crusted chicken alongside the tender roasted kabocha squash.