Name: Fall Recipes For September Tasty 4 Week Meal Plan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts, diced; 2 cups butternut squash, peeled and cubed; 1 cup carrots, sliced; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup mushrooms, sliced; 1 cup green beans, trimmed and halved; 1 cup chicken broth; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the diced chicken to the skillet and cook until browned, about 5-7 minutes.
Next, add the chopped onions and garlic, cooking until they are soft and fragrant.
Stir in the butternut squash, carrots, mushrooms, and green beans. Cook for another 5-7 minutes, allowing the vegetables to soften slightly.
Sprinkle the dried thyme, rosemary, salt, and pepper over the mixture, stirring to combine.
Pour the chicken broth over the vegetables and chicken, ensuring everything is evenly coated.
Cover the skillet or casserole dish with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30-35 minutes, or until the chicken is cooked through, and the vegetables are tender.
Remove from the oven, and garnish with freshly chopped parsley before serving.

Ingredients

Instructions

Nutrition Facts