Chicken With Acorn Squash and Tomatoes

chicken-acorn-squash
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 361 calories
    • 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
  • October 2010

Ingredients

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