Chicken and Butternut Squash

Gluten Free
Dairy Free
Low Fod Map
Health score
51%
Chicken and Butternut Squash
50 min.
4
372kcal

Suggestions


Indulge in a delightful culinary experience with our Chicken and Butternut Squash recipe, a perfect harmony of flavors that will tantalize your taste buds. This dish is not only a feast for the senses but also a healthy choice, boasting a health score of 51. With its gluten-free, dairy-free, and low FODMAP features, it caters to a variety of dietary needs, making it an ideal option for family dinners or lunch gatherings.

Imagine succulent bone-in chicken breasts roasted to perfection, their juices mingling with the sweet, earthy notes of tender butternut squash. The addition of aromatic fines herbes or Italian seasoning elevates the dish, creating a comforting yet sophisticated meal that is sure to impress. Ready in just 50 minutes, this recipe serves four, making it a convenient choice for busy weeknights or leisurely weekend meals.

With only 372 calories per serving, you can enjoy a satisfying main course without the guilt. The caloric breakdown highlights a healthy balance of protein, fats, and carbohydrates, ensuring you feel nourished and energized. Whether you're looking to impress guests or simply enjoy a wholesome meal at home, this Chicken and Butternut Squash recipe is a must-try. Gather your ingredients and get ready to savor a dish that combines health, flavor, and ease in every bite!

Ingredients

  • cups butternut squash cubed peeled () (2 1/4 lb)
  • lb chicken breast bone-in
  • tablespoons chicken broth dry white reduced-sodium
  • teaspoon seasoning italian
  • tablespoon olive oil 
  • 0.5 teaspoon pepper freshly ground
  • 0.5 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • oven
  • roasting pan

Directions

  1. Heat oven to 450F. Spray roasting pan with cooking spray.
  2. Place chicken in pan.
  3. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  4. Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil.
  5. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  6. Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165F).
  7. Remove chicken and squash from pan; cover to keep warm.
  8. Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  9. On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts

Calories372kcal
Protein53.98%
Fat23.34%
Carbs22.68%

Properties

Glycemic Index
9.25
Glycemic Load
0.04
Inflammation Score
-10
Nutrition Score
34.159130625103%

Nutrients percent of daily need

Calories:371.99kcal
18.6%
Fat:9.65g
14.84%
Saturated Fat:1.84g
11.48%
Carbohydrates:21.1g
7.03%
Net Carbohydrates:17.32g
6.3%
Sugar:3.89g
4.32%
Cholesterol:145.15mg
48.38%
Sodium:564.39mg
24.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.19g
100.39%
Vitamin A:18680.41IU
373.61%
Vitamin B3:25.93mg
129.68%
Selenium:73.49µg
104.98%
Vitamin B6:1.98mg
98.76%
Phosphorus:538.53mg
53.85%
Vitamin C:39.48mg
47.86%
Potassium:1474.54mg
42.13%
Vitamin B5:3.94mg
39.4%
Magnesium:120.36mg
30.09%
Vitamin E:3.55mg
23.66%
Manganese:0.45mg
22.26%
Vitamin B1:0.32mg
21.42%
Vitamin B2:0.27mg
15.78%
Fiber:3.78g
15.1%
Folate:57.55µg
14.39%
Iron:2.32mg
12.88%
Zinc:1.61mg
10.71%
Calcium:105.1mg
10.51%
Copper:0.2mg
9.98%
Vitamin B12:0.46µg
7.75%
Vitamin K:8µg
7.62%
Vitamin D:0.23µg
1.51%