BUTTERNUT SQUASH AND CHICKEN
When it comes to cooking chicken, efficiency is key. To ensure your chicken and veggies are perfectly cooked, I've discovered a handy trick: microwave the veggies before roasting them alongside the chicken. This simple method guarantees a harmonious finish for your entire meal.
Ingredients
- 1 Tablespoon olive oil
- 3-4 large carrots peeled, slice into coins
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg go with 1/4 or more if you really, really like nutmeg
- 1/3 cup vegetable broth low sodium
- 1-2 Tablespoons honey
- salt and pepper to taste
Instructions
- Place a large iron skillet over medium-high heat. Add olive oil and spread all over pan.
- Add carrots, ginger, cinnamon and nutmeg. Stir well to blend and continue cooking for about 8 minutes.
- Add broth and cook for 5 more minutes.
- Add honey, stir, and cook until carrots are tender, about 8 more minutes.
- Sprinkle with salt and pepper to taste. Pour into serving dish. Garnish with extra cinnamon and a dab of honey. Makes 4 servings.
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