• 2 cups butternut squash
  • 3 tbsp olive oil
  • Black pepper, to taste
  • 2 tbsp avocado oil
  • 4 chicken breasts
  • 1 ½ cups fresh cranberries
  • 2 rosemary sprigs, chopped
  • 2 tbsp raw honey
  • ⅓ cup chicken broth, sodium-free
  • 2 garlic cloves, minced
  1. Preheat the oven to 425°F and grease the bottom of a 9x13 roasting dish with a bit of olive oil.
  2. Toss the cubed butternut squash with 1 tablespoon of the olive oil and season with black pepper to taste. Set aside.
  3. Heat the avocado oil in a medium skillet or cast iron pan over high heat. Add the chicken and brown for about 10 minutes, flipping halfway through. Don't cook all the way through (it’ll finish in the oven!).
  4. Set the chicken in the roasting dish and spread the butternut squash, cranberries and chopped rosemary over the top.
  5. To make the sauce, whisk the remaining 2 tablespoons of olive oil with the honey, chicken broth, and garlic. Drizzle the sauce over the chicken. Cover with foil and roast for about 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
  6. To serve, slice the chicken and spoon the cranberries and butternut squash on top. Garnish with more rosemary and black pepper if you wish.