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Mushroom and Herb Butternut Squash over Baked Chicken

Mushroom and Herb Butternut Squash over Baked Chicken

Hannah
A simple way to enjoy your fall squash! Perfectly paired with caramelized onions, mushrooms, and any fresh herbs you may have!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, French, Italian, Mediterranean
Servings 2

Equipment

  • Toaster Oven (conventional works too)
  • Skillet with lid
  • Kitchen knife
  • Vegetable Peeler (optional)

Ingredients
  

  • 4 large Chicken Tenderloins or Breasts
  • 1/2 cup Panko (Keto style available)
  • 1 tbsp Garlic Powder
  • Salt and Pepper
  • 1 tbsp Olive Oil
  • 1 large Shallot
  • 1 1/2 cups Cubed Butternut Squash
  • 3 strips Bacon
  • 4 cloves Garlic
  • 2 cups Sliced Mushrooms
  • 1 sprig Thyme
  • 1/4 sprig Rosemary
  • 3 leaves Sage
  • 1 tbsp Butter

Instructions
 

  • On a small plate, mix panko, garlic powder, salt and pepper together. Roll chicken until each side is coated. Set on a baking sheet and bake until done and outsides are browned/crisp. Use either toaster oven or conventional.
  • While chicken bakes, heat oil in skillet and add chopped shallots and cubes squash. Toss to coat.
  • Add chopped bacon and allow the fat to absorb throughout the veggies. Keep it on medium low.
  • Add sliced mushrooms and minced garlic, allowing mushrooms to cook down a bit.
  • Tear in fresh herbs and add a pat of butter. Stir together and place lid on to slowly incorporate.
  • When chicken is done, serve immediately with mushroom and squash mixture on top. Great with sautéed zucchini! Enjoy!
Keyword Butternut Squash, Chicken, Fresh, Healthy, Herbs, Keto, Low-carb, Mushrooms