Autumn Chicken and Butternut Squash Dinner - Thanksgiving-esque!

Chicken and squash - what a perfectly delicious marriage! Let's start with the specs:

• Preparation Time: 15 Minutes
• Cooking Time: 25 Minutes
• Servings: 4

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• Protein: 30.0 grams
• Fat: 7.5 grams
• Carbohydrates: 21.0 grams
• Calories: 272

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Ingredients:

• 1 tbsp (15 mL) vegetable oil
• 6 boneless skinless chicken breasts (about 1 ½ lb / 750 kg)
• 1 large Ontario Onion, thinly sliced
• 1 or 2 cloves garlic, minced
• 1-1/2 lb (750 g) Ontario Butternut Squash, pared and cut into approx. 3/4-inch (2 cm) pieces
• 1 cup (250 mL) water
• 1/2 cup (125 mL) teriyaki marinade and sauce
• 2 tsp (10 mL) minced fresh gingerroot
• 3 tbsp (45 mL) water
• 2 tbsp (30 mL) all-purpose flour

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Some easy and quick helpful tips for preparing dinner:

• Some people put their squash in the microwave to soften it up so that it is easier to pare. The time you should put your squash in the microwave will vary by its size. Best to check on it and put in for short intervals.
  

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Preparation:

In large nonstick frypan or Dutch oven, heat oil. Add chicken breasts and brown on both sides; remove chicken. Add onion and garlic to pan; cook and stir over medium heat until onion is translucent. Return chicken to pan. Add squash.

Combine 1 cup (250 mL) water, teriyaki sauce and ginger; pour over chicken and squash. Bring to boil. Reduce heat; cover and simmer 15 minutes or until chicken is no longer pink inside and squash is tender, spooning sauce over top occasionally. Remove chicken and vegetables to platter; keep warm.

Smoothly combine 3 tbsp (45 mL) water and flour; add to pan. Cook and stir over medium heat until mixture boils and thickens. Pour over chicken and vegetables. Serve immediately and enjoy!!!


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Just some health benefits about chicken and squash:

• Chicken is an excellent source of protein
  
  • Protein Protects Against Bone Loss in Older People
    
    
• Chicken is a very good source of the cancer-protective B vitamin, niacin.
  
  • Components of DNA require niacin, and a deficiency of niacin (as well as other B-complex vitamins) has been directly linked to genetic (DNA) damage. A four-ounce serving of chicken provides 72.0% of the daily value for niacin.