Description
Chicken breasts sear in a hot pan, then finish in the oven alongside roasted honeynut squash — sweeter and nuttier than butternut. Thin raw apple slices on the side add crunch the rest of the plate doesn’t have.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 honeynut squash
- 1 apple
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 400°F.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a pan over medium-high heat and sear the chicken until golden brown on both sides.
- Transfer the chicken to a baking sheet and roast in the oven for about 15 minutes or until cooked through.
- Peel and cube the honeynut squash, then roast in the oven with a drizzle of olive oil until tender.
- Slice the apple thinly.
- Serve the chicken with roasted squash and apple slices on the side.
Notes
- Slice the apple thin and leave it raw — cooking or sweetening it defeats the point, which is the contrast against the warm squash and chicken.
- Sear the chicken hot enough to get real color before it goes in the oven, or you lose the crust entirely to the finish-cooking step.
- A few fresh thyme sprigs on the squash pan add a nice lift, but the dish holds up fine without them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 35