Chicken, Butternut Squash, and Spring Onion Bake

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Chicken, Butternut Squash, and Spring Onion Bake

Healthy Elizabeth

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6

Ingredients

  

• 2 tbsp avocado oil
• 1½ lbs chicken breasts, cut into 2 inch chunks
• 1 sweet onion, thinly sliced
• 3 spring onions, sliced
• 1 medium butternut squash peeled, seeded, and cubed
• 1 tsp paprika
• 3-4 cloves garlic, minced
• 1 cup chicken broth
• 3 sprigs fresh thyme or ½ tsp dried thyme
• 3 oz manchego cheese, grated or Monterey
• ⅓ cup parmesan cheese, grated
• 2 tbsp parsley, optional for garnishing

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Instructions

 

• Preheat the oven to 400℉.

  Use scissors to cut the chicken breasts into 2-inch chunks.
• Preheat a skillet over medium-high heat and add the oil.

  Add the chicken breast chunks, salt, and pepper to taste, and saute until golden brown. (The chicken does not have to be fully cooked through yet.

  Remove from the pan and set aside.
• In the same skillet, over medium heat, add a little more oil, then add the onions, spring onions, butternut squash, paprika, salt, and pepper to taste.

  Cook for 7-8 minutes until the squash softens and the onions are translucent.
• Add the chicken broth to the pan, along with the thyme. Return the chicken to the pan.

  Sprinkle over the manchego and parmesan cheese.
• Place it in the oven and bake it for 30 minutes until the chicken and squash are tender and the top is golden brown.

  After baking, sprinkle with fresh parsley and serve.

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