Autumn Roasted Chicken and Squash
Herb-rubbed roasted chicken breast medallions paired with tender roasted butternut squash, creamy cannellini beans, and fresh spinach.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $3.98/serving
Dietary
- High-Protein
- Low-Calorie
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Gluten-Free
- High-Fiber
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
Tags
- roast
- healthy
- sheet pan
- comfort food
Ingredients
- 1.5 pound chicken breast (boneless, skinless, trimmed)
- 4 cup butternut squash (peeled, seeded, and cut into 3/4-inch cubes)
- 1 can cannellini beans (15 oz can, drained and rinsed)
- 5 ounce baby spinach (fresh)
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary (finely chopped)
- 2 clove garlic (minced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a bowl, toss cubed butternut squash and cannellini beans with 1/2 tablespoon olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper. Spread evenly across one side of the baking sheet.
- In a small cup, mix Dijon mustard, minced garlic, chopped fresh rosemary, remaining 1/2 tablespoon olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub mixture thoroughly over chicken breasts and place on the other side of the baking sheet.
- Roast in the oven for 25 to 30 minutes until squash is fork-tender and chicken reaches an internal temperature of 165°F.
- Let chicken rest on a cutting board for 5 minutes before slicing into medallions.
- Divide fresh baby spinach among dinner plates, arrange roasted squash and warm cannellini beans over top so the greens slightly wilt, and finish with sliced roasted chicken.
Nutrition (per serving)
- Calories: 435
- Protein: 49.1 g
- Carbohydrates: 40 g
- Fat: 8 g
- Fiber: 16.5 g
- Sodium: 1028 mg
- Saturated Fat: 1.3 g
- Sugar: 4.8 g
- Cholesterol: 120 mg