Roasted Chicken with Butternut Squash & Chili

10 45 796
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 1
Roasted Chicken with Butternut Squash & Chili
Health Rating


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 dash 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 796
Calories from fat 133
Calories from saturated fat 44
Total Fat 14.8 g
Saturated Fat 4.9 g
Trans Fat 0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.1 g
Cholesterol 150 mg
Sodium 416 mg
Potassium 4059 mg
Total Carbohydrate 110 g
Dietary Fiber 15.0 g
Sugars 21.4 g
Protein 63 g

Dietary servings

Per Portion

Meat 2.6
Milk Alternative 0.3
Vegetables 13.0

Energy sources