Description
This simple and healthy meal is a go to favorite of mine. Just roast cubed acorn squash and thinly sliced chicken breasts with Italian herbs and spices for a delicious and quick meal. Both the meat and the vegetables can be prepped ahead of time, ready to stick in the oven when you get home from work. I've paired this here with a side of roasted potatoes, but rice, beans, or sweet potatoes are also good picks!
Time
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$1.82
Ingredients
Serving(s)
Acorn Squash
- 3 lb, about 2 medium Acorn squash
- 1 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 2 tbsp Minced garlic
- 2 tbsp Basil, dried
- 1 tbsp Onion powder
- 1 tbsp Grated parmesan cheese
- 1 tbsp Lemon pepper
- 1 tsp Black pepper, ground
Chicken
- 2 lb Boneless skinless chicken breast
- 1 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Lemon juice
- 2 tbsp Basil, dried
- 2 tbsp Thyme, dried
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 tsp Salt
- 1 tsp Black pepper, ground
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line 2 large cookie sheets with parchment paper
- Wash your acorn squash, cut in half, and scoop out the seeds. Cut the acorn squash into a medium dice, and add to a large bowl. Leave the skins on!
- Season the acorn squash with oil, lemon juice, minced garlic, basil, onion powder, grated cheese, lemon pepper, and black pepper
- Transfer to the pan, and roast for 30-40 minutes, or until soft and browned
- As the acorn squash roasts, prepare the chicken. Cut your chicken breasts into large cutlets, and pound to an even thickness. Add to your bowl
- Season the chicken with oil, balsamic, lemon juice, basil, thyme, onion powder, garlic powder, salt, and black pepper
- Transfer the chicken to the pan. Roast at 400F for about 13 minutes, or until the internal temperature just reaches 165F
Nutrition Facts
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Total Fat: 9.8g (13%
13 % of Daily Value (78 g)
)
Saturated Fat: 1.9g (9%
9 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.3g
Monounsaturated Fat: 4.8g
Cholesterol: 111mg (37%
37 % of Daily Value (300 mg)
)
Sodium: 1082mg (47%
47 % of Daily Value (2300 mg)
)
Total Carbohydrate: 31.9g (12%
12 % of Daily Value (275 g)
)
Fiber: 5.3g (19%
19 % of Daily Value (28 g)
)
Net Carbs: 26.6g
Total Sugar: 0.8g
Protein: 37.5g (75%
75 % of Daily Value (50 g)
)
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------------------------------------------
Vitamin B12: 0.34mcg (14%
14 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 170mg (13%
13 % of Daily Value (1300 mg)
)
Iron: 5.09mg (28%
28 % of Daily Value (18 mg)
)
Magnesium: 138mg (33%
33 % of Daily Value (420 mg)
)
Potassium: 1425mg (30%
30 % of Daily Value (4700 mg)
)
:
:
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:
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59.5
:
19.0
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:
9.2
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