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By Brittany Meadows
Sriracha-Glazed Chicken with Paprika Butternut Squash
9 steps
Prep:30minCook:45min
Serving Size3 ounces chicken and 3/4 cup butternut squashCalories
468
Updated at: Fri, 08 Nov 2024 03:55:41 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
29
High
Nutrition per serving
Calories414.1 kcal (21%)
Total Fat17.1 g (24%)
Carbs40.2 g (15%)
Sugars10.7 g (12%)
Protein28.8 g (58%)
Sodium417.2 mg (21%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Butternut Squash

2 tablespoonscanola oil
or corn

1 teaspoonsweet paprika
or smoked paprika

¼ teaspoonsalt

¼ teaspoonpepper

1 x 4 poundbutternut squash
peeled, seeded, and diced into 1-inch cubes, or 2 2-pound butternut squashes, peeled, seeded, and diced into 1-inch cubes
Chicken
Instructions
Step 1
Cooking Tip: When chopping vegetables to cook, be sure to cut them all about the same size so they cook evenly. If the pieces aren't uniform in size, the larger pieces will take longer to cook.
Step 2
Tip: Try doubling the recipe and put the extra chicken and squash on corn or whole-wheat (lowest sodium available) tortillas with spinach leaves and fat-free feta cheese for lunches or a quick dinner during the week.
Step 3
Preheat the oven to 400˚F.
Step 4
Line a large baking sheet with aluminum foil.
Step 5
In a large bowl, whisk together 2 tablespoons oil, paprika, salt, and 1/4 teaspoon pepper. Add the butternut squash. Using two spatulas or your hands, toss to coat. Put the squash on the baking sheet in a single layer.
Step 6
Bake for 30 to 35 minutes, or until tender, stirring once halfway through.
Step 7
Meanwhile, in a large resealable plastic bag, add the Sriracha, remaining 2 tablespoons oil, balsamic vinegar, maple syrup, and remaining 1/4 teaspoon pepper. Add the chicken. Using your hands on the outside of the bag, push the chicken around to coat with the marinade. Let stand for 10 to 15 minutes (You also can refrigerate for up to 24 hours.)
Step 8
In a large nonstick skillet, cook the chicken and all the marinade over medium-high heat for 8 to 10 minutes, or until the chicken is no longer pink in the center and the marinade has boiled for at least 5 minutes (this destroys harmful bacteria).
Step 9
Serve with the butternut squash.
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