Healthy Chicken and Roasted Acorn Squash

Perfect as a holiday side or, paired with a nice green salad, as a quick and healthy weeknight meal, this cold-weather twist on traditional chicken salad is sure to satisfy.

  • Total Time:
  • Servings: 4

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Ingredients

acorn squash
  • 1 medium acorn squash (about 2 pounds), seeded and cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • Kosher or sea salt
  • Fresh cracked black pepper
poached chicken
  • 1 pound boneless, skinless chicken breasts
  • 4-5 sprigs Italian parsley, thyme or oregano, tied together
  • 1 bay leaf
  • 1 clove of garlic
  • 1 whole garlic clove
  • 1 teaspoon black peppercorns
  • 1/4 cup chopped Italian parsley, for serving

How to make this recipe

  1. Prepare the Squash

    Preheat oven to 400°. Line a baking pan with parchment paper.

  2. Prepare the Squash

    Combine the olive oil, brown sugar and Worcestershire sauce. Coat the acorn squash pieces with the mixture and season with salt and pepper.

  3. Prepare the Squash

    Place the squash on the prepared pan and roast for 20 minutes. Flip the squash pieces over and continue roasting for about 15 to 20 minutes or until tender. Set aside.

  4. Meanwhile, Poach the Chicken

    Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

  5. Meanwhile, Poach the Chicken

    Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

  6. Meanwhile, Poach the Chicken

    Remove the chicken from the water and shred into bite-sized pieces. Toss the squash with the chicken, garnish with parsley and serve warm or at room temperature.

Contributed By Photo © Todd Porter & Diane Cu Published March 2014





464749 recipes/healthy-chicken-and-roasted-acorn-squash 2014-04-02T00:08:54+00:00 Todd Porter and Diane Cu fall|winter|poaching|thanksgiving|salads|side-dishes|4|gluten-free|healthy|web-exclusive|weeknight-dinner march-2014 recipes,healthy-chicken-and-roasted-acorn-squash 464749
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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Krissie Moore

Review Body: It was actually really good! Mine didn't take the full hour, and I left out the thyme, bay leaves, garlic, and garlic salt. I also poached my chicken in chicken broth, oregano, parsley, salt, and pepper. Oh and I substituted honey for brown sugar and increased olive oil a little and worchestshire sauce! It was simple and amazing! Thank you for getting me started!

Date Published: 2016-11-11

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