Chicken with roasted vegetables over rice
2 cups of rice cooked
2 chicken breasts
Dried cranberries (Craisins)
Preheat oven to 350 degrees.
Cook the rice according to the package directions.
While the rice is cooking prepare your vegetables.
Butternut squash: Cut off the bottom carefully to create a flat surface, use a “Y” peeler to remove the skin then slice it in half. Scoop out the seeds on the inside then dice them into about ½ inch pieces.
Green apple: Slice the apple off the core and dice it into ½ inch pieces.
Add your vegetables to a bowl and toss with olive oil and some salt and pepper. Place them on a lined baking sheet for easy cleanup and place in the oven for about 20-25 minutes until they are browned and softened.
Place the chicken on a flat surface and using a sharp knife, cut it horizontally to create two same sized fillets. Repeat with the second chicken breast. Sprinkle both sides with salt and pepper.
In an oven safe pan, add a tab of butter along with some olive oil to heat. Once the mixture is heated, add the chicken breasts slowly. Let the chicken cook until it moves around the pan freely and doesn’t stick (about 3-4 minutes). Flip the chicken over and place the pan in the oven with the roasting veggies to finish cooking the chicken (about 5-7 minutes depending on the thickness of your chicken or until it reaches an internal temperature of 165 degrees.)
Fluff the rice and place about ½ cup in the center of the dish. Place one of the chicken breast fillets on top along with some of the vegetable mixture. Sprinkle dried cranberries and some fresh herbs on top and enjoy!