Southwestern Roasted Chicken and Squash

October 18, 2012
Author Notes

This recipe is easy to make, brimming with flavor and healthy too. Squash, the star of this easy fall-inspired dish, is one of those great hearty vegetables: cheap and filling, its perfect for those shopping on a budget.Smoky spices like chili powder and paprika are paired with sweet lime and honey and topped with a generous sprinkle of cilantro. —KvellintheKitchen

  • Serves 4
  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 4 teaspoons lime juice, plus lime wedges for serving
  • 2 teaspoons honey
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon chili powder
  • salt & ground pepper to taste
  • 3 cups cubed pieces butternut squash
  • 2 medium onions, peeled and cut into 1/2 wide wedges
  • 1 tablespoon chopped cilantro
In This Recipe
  1. Preheat oven to 425 degrees Fahrenheit. Coat a large roasting pan with a layer of heavy duty tin foil and cooking spray, or a mist of olive oil.
  2. Mix all ingredients together except the cilantro.
  3. Bake, uncovered, until chicken is cooked and veggies are tender, about 25-35 minutes. Sprinkle with cilantro and serve with lime wedges.

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  • Kristen Ashworth Thornton
    Kristen Ashworth Thornton
  • KvellintheKitchen