One-Pan Roasted Butternut Squash & Chicken Dinner

• Meat

  • 8 oz Chicken breast, boneless skinless

• Produce

  • 3 cups Butternut squash
  • 4 Garlic cloves, whole
  • 4 tbsp Shallot
  • 1/4 tsp Thyme, dried

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/8 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 1 tbsp Sherry vinegar

• Bread & Baked Goods

  • 2 cups Sourdough bread cubes

• Dairy

  • 1/4 cup Parmesan cheese

Found on foodiegirlchicago.com

Description

Directions

• Preheat oven to 400 degrees. In a large bowl mix the squash, 1 tbsp olive oil, shallots, thyme, pepper and salt. Toss to coat.
• Cover 1/3 of the baking tray with parchment paper. Add the squash to the side of the tray not covered with parchment. Roast for 10 minutes.
• While the squash is roasting, add the bread cubes to the bowl. Add 1 tbsp olive oil and toss to coat.
• Season the chicken with salt and pepper.
• After 10 minutes remove the baking tray from the oven. Add the bread cubes and garlic cloves to the squash. Place the chicken on the side of the tray covered with parchment paper. Return pan to the oven and bake for an additional 25 minutes.
• While the squash and chicken are cooking, make the vinaigrette by combining the sherry and dijon in a small bowl. Whisk until well mixed. Add pepper, shallots and olive oil. Continue whisking until fully combined. Set aside until ready to serve.
• When the chicken and squash are done, remove the tray from the oven. Slice or shred the chicken into bite-sized pieces. Remove the garlic cloves from the pan and set aside.
• Divide the squash and bread cubes between two bowls. Squeeze one roasted garlic cloves onto each bowl. Add the chicken and parmesan. Add the shallot vinaigrette and toss to combine. Serve immediately.