Name: Herb-Roasted Chicken Breasts with Butternut Squash
Total time: 1 h
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz / 170 g each); 1 medium butternut squash, peeled and seeded, in ¾-inch cubes (4 cups, 600 g); 2 tbsp olive oil; ¾ tsp garlic powder; 2 tsp dried thyme; 1 tsp rubbed sage; 1 tsp dried rosemary, crushed; zest of 1 lemon; 2 tbsp lemon juice; ½ tsp black pepper; ½ tsp salt

Ingredients

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4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
1 medium butternut squash, peeled and seeded, in ¾-inch cubes (4 cups, 600 g)
2 tbsp olive oil
¾ tsp garlic powder
2 tsp dried thyme
1 tsp rubbed sage
1 tsp dried rosemary, crushed
zest of 1 lemon
2 tbsp lemon juice
½ tsp black pepper
½ tsp salt

Method

Nutrition

Estimated

Per 1 chicken breast with 1 cup squash · serving size 1 of 4

Calories339

Total fat	11.5 g
Saturated fat	2.0 g
Sodium	375 mg
Total carbohydrate	19.4 g
Dietary fiber	3.6 g
Total sugars	at least 3.5 g (1 row carries no value)
Protein	40.0 g

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