Name: Roasted acorn squash and chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz acorn squash, halved, seeded, and sliced into 1-inch wedges; 7 oz boneless skinless chicken breast, patted dry; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tbsp fresh parsley, finely chopped; 1 tsp lemon juice

Nutrition

Per serving

478 calories

Protein: 48g; 40% of calories
Carbs: 26g; 21% of calories
Fat: 21g; 39% of calories

Ingredients

8 items

8 oz acorn squash, halved, seeded, and sliced into 1-inch wedges
7 oz boneless skinless chicken breast, patted dry
1 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
2 tbsp fresh parsley, finely chopped
1 tsp lemon juice

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 3/4 inch thickness. Toss the squash wedges on a half-sheet pan with one third of the oil and a pinch of the salt, pepper, and garlic powder.
Roast the squash until it begins to soften, about 15 minutes. While it roasts, season the chicken with half the remaining salt and the rest of the garlic powder and pepper.
Flip the squash wedges and move them to one side of the pan. Place the chicken on the other side. Roast until the squash is tender and the chicken is cooked through. Done when reaches 165°F.
In a small bowl, whisk together the remaining oil, remaining salt, parsley, and lemon juice until loose and spoonable.
Let the chicken rest for 5 minutes, then slice. Plate the chicken with the squash and spoon the herb oil over the top.

Nutrition

Ingredients

Instructions

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