Chicken and Roasted Butternut Squash with Lemon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 18 G., saturated fats 3 G., proteins 38 G., carbohydrates 21 G., fiber 3 G., cholesterol 110 mg, sodium 340 mg, sugar 0 G.
Calories 400, total fat 18 G., saturated fats 3 G., proteins 38 G., carbohydrates 21 G., fiber 3 G., cholesterol 110 mg, sodium 340 mg, sugar 0 G.
The roasted chicken breast is served with a light lemon sauce, made in the same pan, and garnished with baked butternut squash and lemons. The refreshing citrus flavor and aroma perfectly complement the sweet and spicy pumpkin. To ensure the chicken breast doesn't dry out and is perfectly juicy, it's first pan-fried whole until golden brown, sealing in all the juices, and then finished in the oven. Slice the chicken crosswise just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (about 170g each)
- 350 g peeled and diced butternut squash (about 6 cups)
- 2 lemons (thinly slice one, squeeze the juice from the other)
- 1/4 cup olive oil
- 2 tablespoons chopped fresh oregano
- 3 cloves garlic, thinly sliced
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Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). In a large bowl, combine the squash, lemon slices, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 tablespoon salt, and a pinch of freshly ground black pepper. Place on a rimmed baking sheet and spread in a single layer. Bake, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
- Meanwhile, season the chicken with salt and black pepper. Heat a large oven-safe skillet over medium heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well-browned on the bottom, 3-5 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is cooked through, 5-8 minutes.
- Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, basting the chicken with the pan juices, for 1 minute. Serve the chicken with the roasted pumpkin and lemon, drizzled with the remaining pan juices.
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