Roast Chicken With Butternut Squash
Serves 1| Hands-On Time: | Total Time:
- Heat oven to 400° F.
- 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.
- 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.
- 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.
- Transfer the chicken and vegetables to a plate and serve with the broccoli.
- Per Serving
- Calories 247
- Fat 8g
- Sat Fat 1.5g
- Cholesterol 73mg
- Sodium 168mg
- Protein 28g
- Carbohydrate 17g
- Sugar 4g
- Fiber 4g
- Iron 2mg
- Calcium 75mg
What does this mean? See Nutrition 101 .
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.