14 May Chicken with Squash and Tomatoes

Ingredients:

  • 1 1/2 pounds Butternut Squash, halved, seeded, and sliced 1/4 inch thick
  • 4 Tomatoes, quartered
  • 4 Cloves Garlic, sliced
  • 3 tablespoons Olive Oil
  • Kosher Salt and Black Pepper
  • 4, 6-ounce Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Ground Coriander
  • 2 tablespoons Chopped Fresh Oregano

Directions:

  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the Squash, Tomatoes, and Garlic with 2 tablespoons of the Oil, ½ teaspoon Salt, and ¼ teaspoon Pepper.
  3. Roast the Vegetables until the Squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of Oil in a large skillet over medium heat.
  5. Season the Chicken with the Coriander, ½ teaspoon Salt, and ¼ teaspoon Pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the Chicken with the Squash and Tomatoes and sprinkle with the Oregano.

Makes 4 Servings. Per Serving: 361 Calories, 15g Fat, 3g Sat. Fat