Chicken with Acorn Squash and Tomatoes
Chicken with Acorn Squash and Tomatoes
Total Time: 30 minutes
1 small acorn squash (about 1 1/2#), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes
4 cloves garlic
3 Tbsp olive oil
Kosher salt and pepper
4 6-oz chicken breasts
1/2 tsp ground coriander
2 Tbsp chopped fresh oregano
1. Heat oven to 425. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 Tbsp of the oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast until the squash is tender, 20-25 minutes.
2. Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with the coriander, 1/2 tsp salt and 1/4 tsp pepper. Cook until golden brown and cooked through, 6-7 minutes per side. Serve with the squash and tomatoes and sprinkle with oregano.
Yield: 4 servings
From Real Simple Magazine November 2010
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
I thought this was delicious and pretty easy to make. I did think it was missing something though, so I added some brown rice at the last minute and I think it rounded out the meal.
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