Roasted Italian Chicken Breast and Acorn Squash

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Description
 This is a super simple meal that pairs Italian flavors with roasted chicken and acorn squash. They both roast in the oven, and are very quick to prepare. I make some sort of roasted chicken and roasted vegetables very often, as it's very simple, tasty, and healthy. This is just one of my ways to flavor such a dish.
Time
Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes
Cost
Total Cost:

Cost per Serving:
$1.75
Ingredients
Serving(s)
Acorn Squash
  • 1 medium Acorn squash
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp Minced garlic
  • 2 tbsp Basil, dried
  • 1 tbsp Onion powder
  • 1 tbsp Grated parmesan cheese
  • 1 tbsp Lemon pepper
  • 1 tsp Black pepper, ground
  • 1 tbsp Lemon juice
Chicken
  • 2 lb Boneless skinless chicken breast
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice
  • 2 tbsp Basil, dried
  • 2 tbsp Thyme, dried
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Black pepper, ground
Instructions
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  1. Cut the squash in half and scoop out the seeds. Keep the skin on the squash. Dice into cubes, add to a large bowl, and toss with the seasonings (oil, minced garlic, basill, onion powder, parmesean cheese, lemon pepper, and black pepper)

    2.
  2. Roast at 400F for about 30-40 minutes on a parchment lined cookie sheet. Squeeze with lemon juice

    3.
  3. Meanwhile, prepare the chicken. Thinly slice each of the pieces, and pound with a meat mallet to even thickness, if necessary. Add to your bowl from before, and mix with the spices (oil, vinegar, lemon, basil, thyme, onion and garlic powder, salt, and pepper), and transfer to a pan. You can let this marinate for a few hours in the fridge if you like

    4.
  4. Roast at 400F for about 12-14 minutes. Place the chicken in when the acorn squash has about 13 minutes left so they're done at the same time. Let rest, and serve

    5.

Nutrition Facts
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Servings: 5
Calories: 339
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Total Fat: 10.6g (14 %)
 Saturated Fat: 2.1g (11 %)
 Polyunsaturated Fat: 1.4g
 Monounsaturated Fat: 5.0g
Cholesterol: 133mg (44 %)
Sodium: 805mg (35 %)
Total Carbohydrate: 14.3g (5 %)
 Fiber: 2.4g (9 %)
 Net Carbs: 11.9g
 Total Sugar: 0.7g
  Added Sugar: 0.0g (0%)
Protein: 42.7g (85 %)
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Vitamin B12: 0.38mcg (16 %)
Vitamin D: 0mcg (0 %)
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Calcium: 103mg (8 %)
Iron: 3.62mg (20 %)
Magnesium: 90mg (21 %)
Potassium: 967mg (21 %)
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Glycemic Index:
49.4

Glycemic Load:
8.7