Give chicken the holiday treatment! Jazz it up with butternut squash and cranberries, drizzle with a light honey sauce, and roast until juicy and fragrant.
Skip the fussy recipes this year and make humble chicken breasts the festive star of the table. This recipe serves four, but can be easily doubled to serve more. Plan on one chicken breast per person, and be sure to serve with plenty of Paleo-friendly sides!
If you can, try to plan ahead and use homemade broth for this recipe. Even low-sodium chicken broth from the store contains enough salt to tip the scales of this recipe into PaleoFLEX™. Plus, homemade chicken broth is incredibly nutritious.
If you want to cut down on prep time in other ways, grab butternut squash already cubed from the store. It’ll be a huge time saver!
To make this holiday chicken recipe, start by tossing the squash with olive oil and black pepper. Next, brown the chicken breasts on the stovetop until a crust forms, but don’t cook all the way through. Set the chicken in a roasting dish and add the butternut squash, cranberries, and rosemary. Whisk up a quick honey sauce, and drizzle it all over the top. Roast until the chicken is cooked through and the squash is tender. Slice it up and serve!
Tip: To infuse the chicken with a bright citrusy taste, add about two tablespoons of fresh squeezed orange juice to the sauce instead of the honey.
