One Pan Baked Chicken, Butternut, and Pecan Dinner with Orange Dijon Maple Glaze
Ingredients:
3-4 boneless skinless chicken breast one inch thick, or more if you can fit them the plan
(Salt/pepper to season chicken + EVOO to cook)
3 cups chopped butternut squash
1 cup pecans
2 TB. melted butter
2 TB. pure maple syrup
salt
(Orange Dijon Maple Sauce)
1/3 c. pure maple syrup
2 TB. whole grain dijon mustard
juice and zest of 1 orange
1 TB. cornstarch mixed with 1 TB. cold water
Directions:
1. Preheat the oven to 357 degrees.
2. Cover a large baking sheet with tin foil. In a bowl, mix together squash, pecans, and a nice sprinkle of salt. Add to one side of the baking sheet and place in the oven.
3. Heat a skillet on med/low heat with 1-2 TB. EVOO. Season both sides of a chicken breast with salt and pepper. Make sure your breast are about 1 inch thick. Pound with a meat mallet to thin out if needed.
4. Cook chicken on both sides, 3 minutes. Set aside. Continue to cook each chicken, same amount of time, until you've cooked all of the chicken. Pull the pan out of the oven and add the chicken breast to it. Cook for 15 minutes.
5. Before the chicken is almost done, make the sauce. In a small sauce pan add all of the ingredients, minus the cornstarch mixture. Heat on low/medium hit until the mixture begins to bubble slightly. Add the cornstarch mixture, bring to a bubble and allow the mixture to thicken. Set aside.
6. Remove the pan from the oven. Check to see if the butternut squash is soft enough. If it's not, remove the chicken and cover it in foil and set on a plate, and place the pan back in the oven until the squash is tender.
7. Once everything is done, drizzle it with the sauce, serve over rice if wanted, and enjoy!
