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Sriracha-Glazed Chicken with Paprika Butternut Squash

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Sriracha-Glazed Chicken with Paprika Butternut Squash

Sriracha — a Thai hot chili sauce — adds a kick to the marinade, which infuses flavor into the chicken with as little as 10 minutes if you're short on time. A hint of sweetness from maple syrup and tanginess from balsamic vinegar balance out the flavors.

Ingredients

Servings  4   Serving Size   3 ounces chicken and 3/4 cup butternut squash

Butternut Squash

  • 2 tablespoons canola or corn oil
  • 1 teaspoon sweet paprika or smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 4-pound butternut squash, peeled, seeded, and diced into 1-inch cubes OR
  • 2 2-pound butternut squashes, peeled, seeded, and diced into 1-inch cubes

Chicken

  • 2 tablespoons Sriracha hot sauce
  • 2 tablespoons canola or corn oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Line a large baking sheet with aluminum foil.
  3. In a large bowl, whisk together 2 tablespoons oil, paprika, salt, and 1/4 teaspoon pepper. Add the butternut squash. Using two spatulas or your hands, toss to coat. Put the squash on the baking sheet in a single layer.
  4. Bake for 30 to 35 minutes, or until tender, stirring once halfway through.
  5. Meanwhile, in a large resealable plastic bag, add the Sriracha, remaining 2 tablespoons oil, balsamic vinegar, maple syrup, and remaining 1/4 teaspoon pepper. Add the chicken. Using your hands on the outside of the bag, push the chicken around to coat with the marinade. Let stand for 10 to 15 minutes (You also can refrigerate for up to 24 hours.)
  6. In a large nonstick skillet, cook the chicken and all the marinade over medium-high heat for 8 to 10 minutes, or until the chicken is no longer pink in the center and the marinade has boiled for at least 5 minutes (this destroys harmful bacteria).
  7. Serve with the butternut squash.

Cooking Tip: When chopping vegetables to cook, be sure to cut them all about the same size so they cook evenly. If the pieces aren't uniform in size, the larger pieces will take longer to cook.

Tip: Try doubling the recipe and put the extra chicken and squash on corn or whole-wheat (lowest sodium available) tortillas with spinach leaves and fat-free feta cheese for lunches or a quick dinner during the week.

Nutrition Facts

Sriracha-Glazed Chicken with Paprika Butternut Squash
CaloriesCalories
468 Per Serving
ProteinProtein
39g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 468
Total Fat 19.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 10.0 g
Cholesterol 109 mg
Sodium 506 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 11 g
Protein 39 g

Dietary Exchanges
2 1/2 starch, 5 lean meat

 
Sriracha — a Thai hot chili sauce — adds a kick to the marinade, which infuses flavor into the chicken with as little as 10 minutes if you're short on time. A hint of sweetness from maple syrup and tanginess from balsamic vinegar balance out the flavors.

Nutrition Facts

Sriracha-Glazed Chicken with Paprika Butternut Squash
CaloriesCalories
468 Per Serving
ProteinProtein
39g Per Serving
FiberFiber
6g Per Serving
×
Calories 468
Total Fat 19.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 10.0 g
Cholesterol 109 mg
Sodium 506 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 11 g
Protein 39 g

Dietary Exchanges
2 1/2 starch, 5 lean meat

Ingredients

Servings  4   Serving Size   3 ounces chicken and 3/4 cup butternut squash

Butternut Squash

  • 2 tablespoons canola or corn oil
  • 1 teaspoon sweet paprika or smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 4-pound butternut squash, peeled, seeded, and diced into 1-inch cubes OR
  • 2 2-pound butternut squashes, peeled, seeded, and diced into 1-inch cubes

Chicken

  • 2 tablespoons Sriracha hot sauce
  • 2 tablespoons canola or corn oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Line a large baking sheet with aluminum foil.
  3. In a large bowl, whisk together 2 tablespoons oil, paprika, salt, and 1/4 teaspoon pepper. Add the butternut squash. Using two spatulas or your hands, toss to coat. Put the squash on the baking sheet in a single layer.
  4. Bake for 30 to 35 minutes, or until tender, stirring once halfway through.
  5. Meanwhile, in a large resealable plastic bag, add the Sriracha, remaining 2 tablespoons oil, balsamic vinegar, maple syrup, and remaining 1/4 teaspoon pepper. Add the chicken. Using your hands on the outside of the bag, push the chicken around to coat with the marinade. Let stand for 10 to 15 minutes (You also can refrigerate for up to 24 hours.)
  6. In a large nonstick skillet, cook the chicken and all the marinade over medium-high heat for 8 to 10 minutes, or until the chicken is no longer pink in the center and the marinade has boiled for at least 5 minutes (this destroys harmful bacteria).
  7. Serve with the butternut squash.

Cooking Tip: When chopping vegetables to cook, be sure to cut them all about the same size so they cook evenly. If the pieces aren't uniform in size, the larger pieces will take longer to cook.

Tip: Try doubling the recipe and put the extra chicken and squash on corn or whole-wheat (lowest sodium available) tortillas with spinach leaves and fat-free feta cheese for lunches or a quick dinner during the week.
 

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