Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed, about 900 g
- 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces, 680 g
- 1 medium red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- ½ cup crumbled feta cheese, about 75 g
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F or 200°C.
- In a large mixing bowl, toss the butternut squash, chicken, red onion, garlic, olive oil, oregano, rosemary, paprika, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on a large roasting pan or sheet pan.
- Roast for 30–40 minutes, stirring once or twice, until the squash is tender and the chicken reaches 165°F or 74°C.
- Sprinkle the pan with crumbled feta and return to the oven for 2–3 minutes to soften the cheese.
- Finish with fresh lemon juice and chopped parsley before serving.
Notes
Cut the squash into roughly equal cubes so it cooks evenly. Chicken breast keeps the meal lean and high in protein; chicken thighs can replace chicken breast for a juicier result. Broccoli, Brussels sprouts, or bell peppers can be added—use a second pan if needed to avoid overcrowding. Use reduced-fat feta to slightly lower the fat. Do not overcrowd the pan; spacing helps vegetables roast instead of steam. Serve as-is or with quinoa or brown rice for a more filling meal.
- Prep Time: 15
- Cook Time: 30–40 minutes
- Category: Dinner
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: Approximately 390–420 kcal per serving