Balsamic Chicken, Roasted Butternut Squash, Brown Rice
Servings : 4
Ingredients
Balsamic Chicken
- 1/4 cup extra virgin olive oil
- 2 Tbsp Balsamic Vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 4 boneless, skinless chicken breast
Roasted Butternut Squash
- 1 Butternut Squash
- 2 Tbsp extra virgin olive oil
- 1 tsp salt
Brown Rice
- 1 1/2 cups brown rice uncooked
- 3 cups vegetable broth or water
Instructions
Balsamic Chicken
- Combine chicken and remaining ingredients in a large zip top plastic bag. Refrigerate overnight. Preheat oven to 350. Place marinated chicken breasts in a glass baking dish. Bake 30-40 minutes or until chicken is cooked through.
Roasted Butternut Squash
- Preheat oven to 400. Line a baking sheet with foil or parchment paper. Peel squash and remove seeds and pulp. Cut into bite sized chunks. Toss squash with oil in a medium bowl. Spread in a single layer on prepared baking sheet, and sprinkle with salt. Bake at 400 for 20-30 minutes or until squash is soft and beginning to brown.
Brown Rice
- Combine rice and liquid in a saucepan. Bring to a boil. Cover. Reduce heat, and simmer 20 minutes or until rice is cooked and liquid is absorbed.