Chicken and Baked Butternut Squash with Lemon
by Editorial Staff
Fried chicken breast is served with a light lemon sauce, which is cooked in the same pan, and baked butternut squash with lemons is served as a side dish. Refreshing citrus flavor and aroma perfectly complement the sweet-spicy pumpkin. So that the chicken breast does not dry out and turn out to be very juicy, it is first fried whole in a pan until golden brown, which seals all the juices inside, and then brought to readiness in the oven. Cut the chicken crosswise just before serving.
Cook: 40 mins
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 170 g each)
- 350 gr. peeled and diced butternut squash (about 6 tablespoons)
- 2 lemons (slice one thinly, squeeze the juice out of the other)
- 1/4 Art. olive oil
- 2 tbsp chopped fresh oregano
- 3 garlic cloves, chopped thin
Directions
- Preheat oven to 230 ° C.
- In a large bowl, combine pumpkin, sliced lemon, 2 tbsp olive oil, 1 tbsp oregano, 0.5 tbsp salt and some freshly ground black pepper.
- Place on a rimmed baking sheet and spread over one layer. Bake without stirring until the pumpkin is soft and lightly browned around the edges, about 30 minutes.
- Meanwhile, sprinkle the chicken with salt and black pepper. Heat a large, oven-safe skillet over medium heat.
- Add the remaining 2 tbsp olive oil. Add chicken; fry until the bottom is well browned, 3-5 minutes.
- Turn the chicken over and transfer the pan to the oven. Bake until chicken is tender, 5-8 minutes.
- Return the skillet to the stove over medium heat. Add garlic and cook until tender, about 1 minute.
- Add lemon juice and remaining 1 tbsp oregano. Cook by sprinkling chicken with juice from a skillet, 1 minute. Serve the baked pumpkin and lemon chicken, drizzled with the remaining juices from the skillet.
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