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Chicken, Leek and Butternut Squash Bake

Delicious Chicken, Leek and Butternut Squash Bake Recipe

This Chicken, Leek and Butternut Squash Bake is a healthy and delicious dinner option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 406
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 spray Low Calorie Spray
  • 600 g Boneless Skinless Chicken Thighs Can substitute with chicken breast.
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried Thyme Leaves
  • to taste Salt
  • to taste Black Pepper
  • 1 tbsp Salted Butter (or Olive Oil)
  • 1 unit Onion, Halved and Sliced
  • 600 g Butternut Squash, Peeled and Diced
  • 1 tsp Paprika
  • 3 unit Leeks, Washed, Trimmed, and Sliced Can substitute with green onions.
  • 1 tbsp Minced Garlic (or 3 Crushed Cloves)
  • 240 ml Chicken Stock Use gluten-free stock for a gluten-free dish.
  • 80 g Freshly Grated Parmesan Other melting cheeses can be substituted.
  • to taste Fresh Parsley, Chopped (for garnish)

Equipment

  • Frying Pan
  • Oven-proof dish
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (fan) or 200°C (400°F, gas mark 6).
  2. Cut the chicken thighs into thirds and season with parsley, thyme, salt, and pepper.
  3. In a frying pan, coat with low-calorie spray, heat, and add chicken. Cook for about 5–7 minutes until golden brown. Remove and set aside.
  4. In the same pan, add butter or olive oil, diced onion, butternut squash, and paprika. Cook for 5–7 minutes until squash softens.
  5. Add leeks and garlic, stir, and cook for another 5–8 minutes until leeks are golden and squash is tender.
  6. Transfer the vegetable mixture to an oven-proof dish and layer the sautéed chicken on top.
  7. Pour chicken stock over the layered ingredients and sprinkle with Parmesan cheese.
  8. Cover the dish tightly with foil and bake for 15 minutes.
  9. After 15 minutes, remove the foil and continue baking for an additional 15 minutes.
  10. Season with extra salt and pepper and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 406kcalCarbohydrates: 22gProtein: 36gFat: 18gSaturated Fat: 8gCholesterol: 106mgSodium: 851mgPotassium: 1223mgFiber: 5gSugar: 4gVitamin A: 15000IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

This dish is meal prep-friendly, and leftovers can be frozen for future meals.

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