Name: Herb roasted chicken and squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry; 7 oz butternut squash, peeled and cubed; 1 tbsp extra virgin olive oil; 1 1/4 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 6 oz green beans, trimmed; 1 cup water

Nutrition

Per serving

414 calories

Protein: 32g; 30% of calories
Carbs: 35g; 33% of calories
Fat: 17g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, toss the chicken and squash with the olive oil, basil, thyme, half the salt, and the pepper.
Place the chicken and squash on a half-sheet pan in a single layer. Roast for 20 to 25 minutes until the chicken is cooked through and the squash is tender. Done when opaque in the center, 165°F.
While the chicken roasts, bring the water to a boil in a medium pot with a steamer basket. Add the green beans, cover, and steam for 5 to 7 minutes until bright green and tender. Season with the remaining salt.

Nutrition

Ingredients

Instructions

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