Winter Squash, Chicken & Herb Roast

A flavorful and cozy one-pan roast with tender chicken breast, sweet butternut squash, carrots, and potatoes, seasoned with aromatic herbs.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $4.44/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• High-Protein
• Nut-Free
• Paleo
• Soy-Free
• Whole30

Tags

• healthy
• roast
• bake
• savory

Ingredients

• 1 pound boneless, skinless chicken breast (cut into 1.5-inch pieces)
• 2 tablespoon olive oil
• 1 butternut squash (medium, peeled and cubed)
• 2 carrots (large, peeled and cut into 1-inch chunks)
• 2 russet potatoes (medium, cut into 1-inch chunks)
• 1 yellow onion (small, roughly chopped)
• 2 clove garlic (minced)
• 1.5 teaspoon Italian seasoning
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large roasting pan or on a large baking sheet, combine the cubed chicken breast, olive oil, cubed butternut squash, carrots, russet potatoes, roughly chopped yellow onion, and minced garlic.
3. Sprinkle with Italian seasoning, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
4. Spread the mixture in a single layer on the pan.
5. Roast for 35-45 minutes, stirring halfway through, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Chicken should reach an internal temperature of 165°F (74°C).
6. Serve immediately.

Notes

This recipe is designed for a single meal, providing fresh flavors and a balanced dinner mid-week.

Nutrition (per serving)

• Calories: 620
• Protein: 58.7 g
• Carbohydrates: 65.5 g
• Fat: 16.5 g
• Fiber: 9.2 g
• Sodium: 790 mg
• Saturated Fat: 2.8 g
• Sugar: 12.1 g
• Cholesterol: 130 mg