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5 from 1 vote

Grilled Chicken and Asparagus with Roasted Butternut Squash

Prep Time15 minutes
Cook Time20 minutes
Servings: 4 servings
Calories: 242kcal

Ingredients

  • 1 lb chicken breast, raw
  • 1 bunch asparagus, trimmed (400 grams)
  • 3 1/2 cups butternut squash, cubed (568 grams)
  • 1 tbsp olive oil, divided (1/2 oz)
  • 2 tsp Flavor God Garlic Lover's Seasoning, divided
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  • Pound thicker end of chicken down so that the breasts are an even thickness throughout.
  • Brine chicken breast overnight in a salt solution like in this recipe.
  • Pre-heat oven to 400° and line a baking sheet with aluminum foil.
  • Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, 1 tsp Flavor God Garlic Lover's Seasoning, and 1/2 tsp chili powder.
  • Pre-heat the grill to about 400°. Add chicken and grill for 5-6 minutes per side or until cooked through to an internal temperature of 160° (carry through heat will cook it to 165°). Remove chicken from grill and rest for at least 5 minutes before slicing.
  • Add butternut squash to the lined baking sheet. Toss with remaining olive oil and Flavor God seasoning. Salt and pepper to taste. Bake for 20-25 minutes or until fork tender.
  • Add asparagus to a large, microwave safe dish. Cover dish with a very damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces.  Set aside.
  • Slice chicken before serving alongside asparagus and butternut squash.

Notes

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Nutrition

Calories: 242kcal | Carbohydrates: 20g | Protein: 27g | Fat: 6g | Cholesterol: 72mg | Sodium: 145mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g