Name: Roasted butternut squash and chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 9 oz butternut squash, peeled and cubed into 1/2-inch pieces; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1 1/2 tbsp fresh parsley, chopped; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

423 calories

Protein: 48g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a large bowl or directly on the pan, toss the chicken pieces and butternut squash with the olive oil, salt, black pepper, dried basil, and garlic powder until evenly coated. Spread the mixture into a single layer.
Roast for 20 to 25 minutes, flipping the pieces halfway through. Check the chicken for doneness at 20 minutes. The squash is ready when the edges are browned and a fork slides into the cubes easily. Done when opaque in the center, 165°F.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and squash, then sprinkle with the fresh parsley and lemon zest before serving.

Nutrition

Ingredients

Instructions

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