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Rosemary Butternut Chicken Skillet Dinner

  • Author: Tracy Iseminger
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30

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Ingredients

  • 2 Pounds Boneless Skinless Chicken
  • 23 Cups Butternut Squash
  • 2 Cloves Garlic, Minced
  • 3 Tablespoons Fresh Rosemary, Minced
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper
  • Olive Oil

Instructions

  1. Begin by slicing your butternut squash and removing the peel/skin.
  2. Cut your butternut squash into cubes and place in a large pot to boil until it starts to get soft. Do not over boil.
  3. Once softened, remove from heat, drain, and set aside.
  4. In a skillet, drizzle a bit of olive oil and to the pan add your garlic, rosemary, lemon juice, and a dash of salt and pepper.
  5. Allow this to cook for just a few minutes, stirring consistently.
  6. Slice your chicken into cubes and add it to the pan with the rosemary mixture.
  7. Mix well then cover and cook until all sides are browned evenly.
  8. Salt and pepper your squash then add it to the pan with the chicken. Mix well.
  9. Cover and allow to cook for about 3-5 more minutes.
  10. Remove from heat and enjoy!


Nutrition

  • Serving Size: 4
  • Calories: 478
  • Sugar: 2
  • Sodium: 240
  • Fat: 17
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 12
  • Protein: 67
  • Cholesterol: 202