Butternut Squash and Chicken with Healthy Cheese Sauce

Ingredients

• 1 butternut squash (Small; peeled, seeds scooped out, and cut into 1-inch chunks)
• olive oil (For spraying or drizzling over the squash)
• salt (To taste; for squash and chicken)
• black pepper (To taste; for squash and chicken)
• 2 chicken breasts
• garlic powder (To taste)
• paprika (To taste)
• 2 cup frozen riced cauliflower
• 0.25 cup bone broth
• 0.5 cup cottage cheese
• 0.33 cup Parmesan cheese (Shredded; plus more for topping, amount unspecified)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Arrange the squash chunks on the prepared baking sheet. Spray or drizzle them with olive oil, then season with salt and pepper; add any other seasonings you like. Roast for 15–20 minutes.

3. 3

   Pat the chicken breasts dry with a paper towel. Season all sides with salt, pepper, garlic powder, and paprika.

4. 4

   Heat a skillet over medium heat. When hot, add the chicken and cover with a lid. Cook for about 7 minutes, or less if the breasts are small.

5. 5

   Flip the chicken, cover the skillet again, and cook for about 6 minutes.

6. 6

   Let the chicken rest for about 10 minutes, then cut it into bite-size pieces.

7. 7

   Put the frozen riced cauliflower and bone broth in a medium saucepan. Cook over medium heat for about 5 minutes, until the cauliflower has softened.

8. 8

   Transfer the cauliflower and broth to a blender. Add the cottage cheese, shredded Parmesan, and salt and pepper to taste. Blend until smooth.

9. 9

   Add the roasted squash and chicken to a bowl. Top with the cheese sauce, more Parmesan, and plenty of cracked pepper. Serve and enjoy.

Notes

The source does not specify amounts for olive oil, seasonings, or the extra Parmesan topping. It does not give a separate timing for preparing the chicken and sauce concurrently.

Nutrition per serving

• dinner
• main
• high-protein
• healthy
• roasted
• skillet-cooked