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Hearty Chicken and Butternut Squash Roast Recipe

Name: Hearty Chicken and Butternut Squash Roast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 boneless chicken breasts; 800 g butternut squash; 1 Tbsp smoked paprika; 1 bunch of green onions; 400 g asparagus; 150 g Greek yogurt; 1 lemon; 1/2 bunch of basil; 50 g roasted hazelnuts; 1/4 bunch of parsley; 2 Tbsp olive oil; Salt to taste; Black pepper to taste

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This is a warm, filling dish with juicy chicken and sweet butternut squash. It's baked with spices and topped with a tangy yogurt sauce. You'll also find crunchy nuts and fresh herbs on top. It's perfect for dinner with your family!

Ingredients

4 boneless chicken breasts

800 g butternut squash

1 Tbsp smoked paprika

1 bunch of green onions

400 g asparagus

150 g Greek yogurt

1 lemon

1/2 bunch of basil

50 g roasted hazelnuts

1/4 bunch of parsley

2 Tbsp olive oil

Salt to taste

Black pepper to taste

Method

Preheat the oven to 200°C (390°F). Place the chicken breasts in a baking dish and drizzle with 1 Tbsp of olive oil. Sprinkle with salt, pepper, and smoked paprika. Bake in the oven for 15 minutes.

While the chicken is cooking, peel and cut the butternut squash into 3cm cubes. After the chicken has cooked for 15 minutes, add the butternut squash to the baking dish, tossing to combine. Return to the oven and bake for an additional 20 minutes.

Trim the asparagus and cut the green onions into 5cm lengths. After the chicken and squash have cooked for 20 minutes, add the asparagus and green onions to the baking dish, tossing gently. Drizzle with the remaining 1 Tbsp of olive oil, and roast for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.

In a small bowl, combine the Greek yogurt with the zest and juice of the lemon. Finely chop the basil and add it to the yogurt, seasoning with salt and pepper to taste.

Roughly chop the roasted hazelnuts and parsley. Once the chicken and vegetables are done, remove from the oven. Drizzle the lemon-basil yogurt over the top, and garnish with the chopped hazelnuts and parsley. Serve immediately.

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