North African Spiced Chicken with Autumn Squash

Name: North African Spiced Chicken with Autumn Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 butternut squash (medium, peeled, seeded, and cubed); 2 zucchinis (medium, sliced into half-moons); 1 red onion (medium, cut into 1-inch wedges); 2 tablespoon olive oil (extra virgin); 1 tablespoon honey; 1 teaspoon sweet paprika; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon ground turmeric; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 lemon (juiced); 0.25 cup fresh parsley (finely chopped)

Tender chicken breasts roasted with butternut squash and zucchini in a fragrant blend of ginger, cinnamon, turmeric, and lemon.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: North African
Difficulty: Easy
Cost: $5.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Fat
Low-Saturated-Fat
Halal
Kosher
High-Fiber

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 butternut squash (medium, peeled, seeded, and cubed)
2 zucchinis (medium, sliced into half-moons)
1 red onion (medium, cut into 1-inch wedges)
2 tablespoon olive oil (extra virgin)
1 tablespoon honey
1 teaspoon sweet paprika
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon ground turmeric
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
1 lemon (juiced)
0.25 cup fresh parsley (finely chopped)

Instructions

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon sweet paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground turmeric, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the freshly squeezed lemon juice.
Place the cubed butternut squash, sliced zucchini, and red onion wedges onto the prepared baking sheet. Drizzle with half of the spice and oil mixture, tossing until evenly coated, then spread into a single layer.
Toss the bite-sized chicken breast pieces with the remaining half of the spice mixture, then scatter the chicken evenly among the vegetables on the baking sheet.
Roast in the preheated oven for 22 to 25 minutes, stirring once halfway through, until the squash is tender when pierced with a fork and the chicken reaches an internal temperature of 165°F.
Remove from the oven, garnish with 1/4 cup finely chopped fresh parsley, and serve hot.

Notes

Portions store exceptionally well in airtight glass containers for up to 4 days, making them ideal for planned weekday lunches.

Nutrition (per serving)

Calories: 516
Protein: 55.3 g
Carbohydrates: 47.9 g
Fat: 13.2 g
Fiber: 9.3 g
Sodium: 550 mg
Saturated Fat: 2 g
Sugar: 15.5 g
Cholesterol: 160 mg