This week's dinner: Chicken with butternut squash and tomatoes with sweet and savory spices. I was inspired by this post from a friend's blog a few years back. Yum!
4 boneless skinless organic chicken thighs
1-1 1/2 cups of cubed butternut squash (I buy mine pre-cubed from New Seasons Market)
1 cup of cherry or grape tomatoes
1/2 cup olive oil
2 tsp. cumin
1 tsp. paprika
1 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. cinnamon
1. Pre-heat oven to 350.
2. Place the chicken in an 11×13 baking dish.
3. In a medium bowl, mix together the olive oil and spices. Pour 1/2 of the mixture on the chicken (I swirl it around to really mix it in there). Bake the chicken for 15 minutes at 350.
4. While the chicken is cooking, throw your butternut squash and tomatoes in the bowl with the olive oil and spices. Grab a big spoon and give those veggies a gentle toss over and over to really get everything nice and coated.
5. After the chicken has cooked for 15 minutes turn the oven up to 400, add the squash and tomatoes to the dish, and cook for another 20-30 minutes (or until the chicken is cooked through--no pink juices, and the squash is soft).
Scoop one chicken thigh and a spoonful or two of veggies and eat it up! The rest can be your meals for three other days of the week. It re-heats amazingly well. Enjoy!