Roasted Chicken with Butternut Squash & Chili

10 45 993
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 1
Roasted Chicken with Butternut Squash & Chili
Health Highlights


1 breast Chicken breast, boneless, skinless
1/2 pepper(s) Red chili pepper (also chile or chilli)
2 sprig Oregano, fresh
1 pinch Sea Salt
1 dash Black pepper
1 tbsp Cream, 35% M.F
1/4 tsp Nutmeg, ground (to taste)
1 pinch Salt and pepper
1 tsp Extra virgin olive oil
1 small squash Butternut squash


Preheat the oven to 200°C/400°F/gas 6.

Put chicken breast, with its skin left on, in a bowl. De-seed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together.

Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.

Carefully pour cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.


Nutrition Facts

Per Portion

Calories 993
Calories from fat 325
Calories from saturated fat 55
Total Fat 36 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.6 g
Cholesterol 187 mg
Sodium 832 mg
Potassium 4029 mg
Total Carbohydrate 114 g
Dietary Fiber 18.9 g
Sugars 21.2 g
Protein 62 g

Dietary servings

Per Portion

Meat 2.6
Milk Alternative 0.3
Vegetables 13.0

Energy sources


Meal Type(s)