Roast Chicken With Butternut Squash

Read Reviews
  • Serves 1
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 247 calories
    • Fat 8 g
    • Sat Fat 1.5 g
    • Cholesterol 73 mg
    • Sodium 168 mg
    • Protein 28 g
    • Carbohydrate 17 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 75 mg


  1. Check 1teaspoon olive oil
  2. Check 1 4-ounce boneless, skinless chicken breast
  3. Check 1/4teaspoon black pepper
  4. Check 1/2cup sliced yellow onion
  5. Check 1/2cup diced butternut squash
  6. Check 1/3cup low-sodium chicken broth
  7. Check 2 fresh sage leaves, chopped
  8. Check 1/2cup broccoli florets


  1. Heat oven to 400° F.
  2. Heat the oil in a skillet over medium-high heat. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
  3. Add the onion and squash to the skillet and cook, stirring occasionally, for 2 minutes. Add the broth, sage, and the remaining pepper and bring to a boil. Return the chicken to the skillet. Transfer to the oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
  4. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in the pan. Place the broccoli in the steamer, cover, and steam until just tender, about 3 minutes.
  5. Transfer the chicken and vegetables to a plate and serve with the broccoli.