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Roasted Chicken and Acorn Squash

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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 Servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Chicken Breasts
  • 1 Acorn Squash or zucchini/summer squash, sliced
  • 2 cups Green Beans ends trimmed and cut in half
  • Olive Oil
  • Salt
  • Pepper
  • Paprika
  • Garlic Powder
  • Cinnamon
  • Alternative Acorn Squash Ingredients see recipe for notes:
  • 2 Tbsp Butter melted
  • 1/4 cup Brown Sugar

Method
 

  1. Preheat the oven to 375° F and line a baking sheet with parchment paper.
  2. In a medium bowl, toss green beans with olive oil, salt, pepper, and garlic powder. Place on the baking sheet.
  3. Place the chicken breasts in the center of the baking sheet and drizzle with olive oil. Season on both sides with salt, pepper, garlic powder, and paprika.
  4. Slice the acorn squash in half and then slice into about 1 inch thick slices.
  5. In a medium bowl, for earthy/savory squash, toss the squash with olive oil, salt, pepper, garlic powder, and cinnamon. Instead, for sweet acorn squash, toss the squash with melted butter and brown sugar. Place on the baking sheet in remaining open space.
  6. Bake for 30-45 minutes or until chicken is cooked through to 165°. Allow to rest 5 minutes before serving.

Notes

*Notes - if using zucchini or summer squash, stick with the savory squash preparation.