One Pot Balsamic Butternut and Chicken
This delicious one pot meal combines sweet roasted butternut squash, and sticky balsamic glazed chicken. Throwing in some tomatoes, olives, and herbs makes a flavorful and very healthy meal.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 1/2 butternut squash
- 1 tablespoon olive oil
- sea salt and pepper to taste
- 1 tablespoons olive oil
- 1 pound chicken breasts cut into large chunks
- 3/4 cup balsamic vinegar
- 1/2 pound broccolini
- 1 cup cherry tomatoes halved
- 1/2 cup black olives small spanish olives are great
- 3/4 cup parsley chopped finely
Peel the butternut squash, remove the seeds, and chop into large chunks.
In a large pot or dutch oven, add olive oil, and butternut squash chunks. Saute over medium heat, and season with sea salt and black pepper. Cover with a lid, and allow to continue to cook for 10-15 minutes, until squash has softened and has browned.
Remove the squash from the pot, add more olive oil, and the chicken chunks. Season with salt and pepper and lightly brown, then add the balsamic vinegar. Cook chicken in the vinegar over medium heat until the chicken is completely cooked through, and the vinegar has formed a thick and sweet sauce. Keep cooking until there is no vinegary-tang left in the vinegar. I've been told it always tastes like teriyaki (but better in my opinion!) when it's cooked into a glaze like this.
Add back in the squash pieces, and stir to coat. Then add the broccolini, and cover for 2-3 minutes to allow to soften.
Add the tomatoes, olives, and parsley, and cook for another 2-3 minutes until warmed through.
Serve similarly to a stew (there won't be a lot of sauce, but there should be some sticky balsamic glaze to spoon over the top of each dish). It's great as is, but you could also serve this on rice, quinoa, or cauliflower rice.
Calories: 333kcal | Carbohydrates: 25g | Protein: 28g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 436mg | Potassium: 946mg | Fiber: 3g | Sugar: 11g | Vitamin A: 243.9% | Vitamin C: 117% | Calcium: 13.2% | Iron: 16.3%