Chicken With Acorn Squash and Tomatoes

Chicken With Acorn Squash and Tomatoes
Sang An
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1
small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1
pint grape tomatoes, halved
4
cloves garlic, sliced
3
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce boneless, skinless chicken breasts
1/2
teaspoon
ground coriander
2
tablespoons
chopped fresh oregano

Directions

  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the vegetables until the squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
  5. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the chicken with the squash and tomatoes and sprinkle with the oregano.
Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 361
  • Fat 15 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 572 mg
  • Protein 37 g
  • Carbohydrate 22 g
  • Sugar 6 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 96 mg
What does this mean? See Nutrition 101.