Hello friends! And Happy Mothers Day!
For this months Milk and Eggs recipe, I decided to do a super simple but super delicious meal prep! And since my mom is the best (and we were hanging out anyway) she helped me make it!
We made a chicken breast, butternut squash and asparagus dish. I got ALL of my ingredients fresh from Milk and Eggs and let me tell you, freshness makes a difference!
Scroll down for the full ingredients list and recipe!
We started by peeling the squash and then cutting it into cubes. And by we I mean my gorgeous mama 😀
Then season your squash with salt and pepper and fresh thyme on one corner of the baking sheet. Then, add your chicken breasts. Season with olive oil, salt, pepper and lemon juice.
Don’t forget to leave room for the asparagus! Bake the squash and chicken for 20 minutes. Then add your asparagus and season with olive oil and parmesan. Cook for 10 more minutes or until the chicken is fully cooked.
Make sure your mamma approves…
And then slice up your chicken and divide and conquer!
Enjoy the day with your strong female role model!
One Pan Chicken with Butternut Squash and Parmesan Asparagus
1 lemon (for juice)
4 boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
4 tablespoons olive oil, divided
1 teaspoon thyme
1 pound asparagus, trimmed
1/4 cup freshly grated Parmesan
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Season chicken with lemon juice, salt and pepper, to taste.
Place butternut squash in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil and thyme; season with salt and pepper, to taste.
Place chicken in a single layer on a baking sheet coated with nonstick spray. Place into oven and bake until golden brown and crisp, about 18-20 minutes.
Add asparagus onto the opposite side of the prepared baking sheet in a single layer during the last 10-12 minutes of cooking time. Drizzle with remaining 2 tablespoons olive oil and sprinkle with Parmesan.
Separate squash and asparagus into quarters and add into a meal prep tupperware with a chicken breast.