Roast Chicken with Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon olive oil |
1 4-ounce boneless, skinless chicken breast |
1/4 teaspoon black pepper |
1/2 cup sliced yellow onion |
1/2 cup diced butternut squash |
1/3 cup low-sodium chicken broth |
2 fresh sage leaves, chopped |
1/2 cup broccoli florets |
Directions:
1. Heat oven to 400° F. Heat the oil in a skillet over medium-high heat. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate. Add the onion and squash to skillet and cook, stirring occasionally, for 2 minutes. Add the broth, sage, and the remaining pepper and bring to a boil. Return the chicken to skillet. Transfer to oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the broccoli in steamer, cover, and steam until just tender, about 3 minutes. Transfer the chicken and vegetables to a plate and serve with the broccoli.
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