Southwestern Roasted Chicken and Squash

October 18, 2012
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Kristen Ashworth Thornton
    Kristen Ashworth Thornton
  • KvellintheKitchen

2 Reviews

Kristen A. February 10, 2015
How much chicken for this recipe? Should it be chunked? What do you suggest serving it with? Rice?
KvellintheKitchen February 10, 2015
I've just amended the ingredient list to add the chicken- my apologies! 2 lbs, not chunked. I suggest serving over rice or couscous.