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Enjoy a flavorful and hearty paleo-friendly roasted butternut squash and chicken skillet recipe. Packed with nutrient-dense ingredients, this one-pan meal is perfect for easy weeknight dinners or meal prep. A healthy, gluten-free, and low-carb dish that’s sure to satisfy!
Roasted Butternut Squash and Chicken Skillet
Ingredients:
• 2 boneless, skinless chicken breasts, diced
• 1 small butternut squash, peeled and cubed
• 1 red onion, sliced
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash and onion slices in 1 tablespoon of olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
3. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through (about 8-10 minutes).
4. Once the squash is done, add it to the skillet with the chicken. Stir in the baby spinach and cook for another 2-3 minutes until the spinach wilts.
5. Serve hot, and garnish with fresh parsley if desired.
Nutrition Benefits:
• Lean protein from the chicken
• Healthy carbs from the butternut squash
• Fiber and vitamins from spinach and squash
• Healthy fats from olive oil
This dish is perfect for fueling workouts while keeping you satisfied and healthy!
Need help with nutrition guidance for your goals? Check out our nutrition coaching! Book a free intro to learn more.
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