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Perfectly Moist Chicken Breast with Winter Squash Salad
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Description
I always thought chicken breast was horribly dry until I tried this method and now I love it. Low fat, tasty and packed with protein! Yum!
Ingredients
- 1 whole Winter Or Butternut Squash
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 pieces Chicken Breasts - Skinless
- 2 teaspoons Paprika
- 1 teaspoon Chicken Seasoning
- 2 teaspoons Olive Oil
- 1 bag Mixed Leaf Salad, 10-12 Ounce Bag
- Pam Non-stick Cooking Spray
Preparation
Preheat the oven to 425F
Peel and chop the winter squash into 1 inch cubes. Spray with Pam, season with salt & pepper and roast for 45 minutes until caramelized and soft in the centre.
Around 15 minutes before the winter squash is ready, mix the paprika, chicken seasoning and salt & pepper (to taste) together to make a rub. Rub into the chicken and brown it on both sides in the olive oil.
Then transfer chicken to the oven and cook for 10 minutes. Remove and allow to rest for 5 minutes.
Toss the green salad and cooked winter squash together. You can add your favourite salad dressing at this point. I love balsamic vinegar & olive oil.
Split the veggies between four plates and place the chicken breasts on top. You can slice the chicken breast into diagonal slices for more convenient eating. Enjoy!
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