Roasted Italian Chicken Breast and Acorn Squash

This simple and healthy meal is a go to favorite of mine. Just roast cubed acorn squash and thinly sliced chicken breasts with Italian herbs and spices for a delicious and quick meal. Both the meat and the vegetables can be prepped ahead of time, ready to stick in the oven when you get home from work. I've paired this here with a side of roasted potatoes, but rice, beans, or sweet potatoes are also good picks!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line 2 large cookie sheets with parchment paper

Step 2

Wash your acorn squash, cut in half, and scoop out the seeds. Cut the squash into a medium dice, and add to a large bowl

Step 3

Season the squash with oil, lemon juice, minced garlic, basil, onion powder, grated cheese, lemon pepper, and black pepper

Step 4

Transfer to the pan, and roast for 30-40 minutes, or until soft and browned. Set aside

Step 5

As the squash roasts, prepare the chicken. Cut your chicken breasts into large cutlets, and pound to an even thickness. Add to your bowl

Step 6

Season the chicken with oil, balsamic, lemon juice, basil, thyme, onion powder, garlic powder, salt, and pepper

Step 7

Transfer the chicken to the pan. Roast at 400F for about 13 minutes, or until the internal temperature just reaches 165F

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