Roast Chicken With Butternut Squash

five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
30
minutes
Serves 1

Ingredients

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

Directions

  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.


January 2007

Nutritional Information

  • Per Serving
  • Calories 247
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments