Roasted Italian Chicken Breast and Acorn Squash

This is a super simple meal that pairs Italian flavors with roasted chicken and acorn squash. They both roast in the oven, and are very quick to prepare. I make some sort of roasted chicken and roasted vegetables very often, as it's very simple, tasty, and healthy. This is just one of my ways to flavor such a dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the squash in half and scoop out the seeds. Add to a large bowl and toss with the seasonings

Step 2

Roast at 400F for about 30-40 minutes on a parchment lined cookie sheet. Squeeze with lemon juice

Step 3

Meanwhile, prepare the chicken. Thinly slice each of the pieces, and pound with a meat mallet to even thickness, if necessary. Add to your bowl from before, and mix with the spices, and transfer to a pan. You can let this marinate for a few hours in the fridge if you like

Step 4

Roast at 400F for about 12-14 minutes. Place the chicken in when the acorn squash has about 13 minutes left so they're done at the same time. Let rest, and serve

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