Name: Chicken with squash and grapes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz butternut squash, peeled and cut into 3/4-inch cubes; 3.5 oz red grapes, whole; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 3/4 tsp balsamic vinegar; 2 1/2 tsp fresh thyme, leaves stripped

Nutrition

Per serving

464 calories

Protein: 46g; 39% of calories
Carbs: 43g; 36% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

7 oz butternut squash, peeled and cut into 3/4-inch cubes
3½ oz red grapes, whole
2 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
2¾ tsp balsamic vinegar
2½ tsp fresh thyme, leaves stripped

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash with half the oil, half the salt, half the pepper, and half the thyme. Spread in a single layer and roast for 15 minutes.
Pull the half-sheet pan out and add the grapes, tossing with the squash. Return the pan to the oven and roast for 10 minutes more until the squash is tender and grapes are blistered.
While the squash and grapes roast, season the chicken with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until golden and the thickest part reaches 165°F. Remove from the heat and rest for 5 minutes.
Drizzle the balsamic vinegar over the hot squash and grapes on the half-sheet pan, tossing to coat. Plate the sliced chicken alongside the roasted vegetables and garnish with the remaining thyme.

Nutrition

Ingredients

Instructions

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