Maple Pecan Chicken served with butternut squash and steamed pea-pods. The color, the flavor, the ease. You’ll be a hero.
Servings : 4
Ingredients
Maple Pecan Chicken
- 4 boneless, skinless chicken breast
- 2 tsp salt
- 1 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1/4 cup pure maple syrup
- 1 Tbsp apple cider vinegar
- 1/2 cup pecan halves
Butternut Squash
- 1 Butternut Squash large
- 3 Tbsp extra virgin olive oil
- 1 Tbsp salt
- 1 tsp pepper
Steamed Pea-pods
- 1 bag pea pods steam-in-the-bag
Instructions
Maple Pecan Chicken
- Sprinkle salt on chicken. Melt butter and oil in a medium skillet over medium heat. Add chicken and brown on each side. Add syrup, vinegar, and pecans. Cook about 7 minutes, stirring occasionally and flipping chicken at least once. Serve chicken with sauce and pecans on top.
Butternut Squash
- Preheat oven to 400. Peel squash, cut in half, and scoop out pulp and seeds. Discard pulp and seeds. Cut squash into 1-2 inch cubes. Toss squash with olive oil in a medium bowl until well coated. Spread in a single layer on a parchment lined baking sheet. Sprinkle with salt and pepper. Bake at 400 for 25-30 minutes or until squash is soft and beginning to brown on the edges.
Pea-Pods
- Cook pea-pods according to package directions.
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