Ingredients
Scale
- 1 1/3 lb boneless skinless chicken thighs
- 1 1/3 lb butternut squash, peeled and diced
- 3 leeks, cleaned and sliced
- 1 yellow onion, sliced
- 1 cup chicken broth
- 3 oz grated parmesan cheese
- Low-calorie oil spray
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- Salt and ground black pepper, to taste
- 1 tbsp salted butter (or olive oil)
- 1 tsp paprika
- 1 tbsp chopped garlic (or 3 garlic cloves, crushed)
Instructions
- Preheat oven to 400°F (200°C).
- Spray a cast iron skillet with low-calorie oil spray. Season chicken thighs with dried parsley, thyme, salt, and pepper.
- Melt butter (or heat olive oil) in the skillet over medium heat. Sear chicken thighs until golden brown (4-5 minutes per side). Remove temporarily.
- In the same skillet, sauté sliced onion until translucent. Add diced butternut squash and paprika; stir well.
- Layer sliced leeks on top of the vegetables. Return seared chicken to the skillet and pour in chicken broth.
- Bake for about 25 minutes until chicken is cooked through and vegetables are tender.
- Sprinkle freshly grated parmesan cheese on top and garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the bake (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg