Butternut Squash and Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.7
- Total Fat: 8.5 g
- Cholesterol: 26.3 mg
- Sodium: 1,194.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 6.9 g
- Protein: 11.7 g
View full nutritional breakdown of Butternut Squash and Chicken calories by ingredient
Number of Servings: 4
Ingredients
-
I medium butternut squash, peeled and cut into 1" cubes
1-2 medium onions, cut into thin wedges
2 Tbsp olive oil
2 tsp salt
1/2 tsp nutmeg
1/2 tsp sage
1/2 tsp black pepper
2 large boneless/skinless chicken breasts (or 4 boneless/skinless chicken thighs
Tips
Depending on the thickness of your chicken and size of the squash pieces, this may be done earlier. Make sure to check!
Directions
Toss and mix all ingredients except chicken in a large bowl. Pour into roasting pan and bake at 400 degrees for 25 minutes, stirring twice.
Meanwhile, cut chicken breasts into thinner strips (like chicken tenders) and coat with any oil and spices remaining in the bowl from the squash. After squash has cooked for the first 25 minutes, arrange the chicken pieces on top of the squash and continue cooking for 20 minutes or until chicken is cooked through and squash is tender but not mushy, turning the chicken once.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAGDALENAJOY.
Meanwhile, cut chicken breasts into thinner strips (like chicken tenders) and coat with any oil and spices remaining in the bowl from the squash. After squash has cooked for the first 25 minutes, arrange the chicken pieces on top of the squash and continue cooking for 20 minutes or until chicken is cooked through and squash is tender but not mushy, turning the chicken once.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAGDALENAJOY.