Roasted Italian Chicken Breast and Acorn Squash

Name: Roasted Italian Chicken Breast and Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large acorn squash; 1 tbsp (15 g) olive oil; 3 tbsp (45 g) minced garlic; 2 tbsp dried basil; 1 tbsp onion powder; 1 tbsp grated parmesean cheese; 1 tbsp lemon pepper; 1 tsp black pepper; lemon juice; 2 lb boneless skinless chicken breast, cut into cutlets; 1 tbsp (15 g) olive oil; 1 tbsp (15 g) balsamic vinegar; 1 tbsp (15 g) lemon juice; 2 tbsp dried basil; 2 tbsp dried thyme; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp salt; 1 tsp black pepper

4 steps

Prep:15minCook:30min

This is a super simple meal that pairs Italian flavors with roasted chicken and acorn squash. They both roast in the oven, and are very quick to prepare. I make some sort of roasted chicken and roasted vegetables very often, as it's very simple, tasty, and healthy. This is just one of my ways to flavor such a dish.

Updated at: Wed, 11 Dec 2024 01:07:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories316.6 kcal (16%)

Total Fat8.4 g (12%)

Carbs16.4 g (6%)

Sugars0.9 g (1%)

Protein43 g (86%)

Sodium831 mg (42%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Acorn Squash

1acorn squash

large

15golive oil

45gminced garlic

2 Tbspdried basil

1 Tbsponion powder

1 Tbspgrated parmesan cheese

1 Tbsplemon pepper

1 tspblack pepper

lemon juice

Chicken

2 lbboneless skinless chicken breast

cut into cutlets

15golive oil

15gbalsamic vinegar

15glemon juice

2 Tbspdried basil

2 Tbspdried thyme

1 Tbsponion powder

1 Tbspgarlic powder

1 tspsalt

1 tspblack pepper

Instructions

Step 1

Cut the squash in half and scoop out the seeds. Add to a large bowl and toss with the seasonings

acorn squash1

olive oil15g

minced garlic45g

dried basil2 Tbsp

onion powder1 Tbsp

grated parmesan cheese1 Tbsp

lemon pepper1 Tbsp

black pepper1 tsp

Step 2

Roast at 400F for about 30-40 minutes on a parchment lined cookie sheet. Squeeze with lemon juice

lemon juice

Step 3

Meanwhile, prepare the chicken. Thinly slice each of the pieces, and pound with a meat mallet to even thickness, if necessary. Add to your bowl from before, and mix with the spices, and transfer to a pan. You can let this marinate for a few hours in the fridge if you like

boneless skinless chicken breast2 lb

olive oil15g

balsamic vinegar15g

lemon juice15g

dried basil2 Tbsp

dried thyme2 Tbsp

onion powder1 Tbsp

garlic powder1 Tbsp

salt1 tsp

black pepper1 tsp

Step 4

Roast at 400F for about 12-14 minutes. Place the chicken in when the acorn squash has about 13 minutes left so they're done at the same time. Let rest, and serve

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