Cinnamon chicken with butternut squash
* PLUS Cooking time: 20 minutes
, about 3 cups
, thinly sliced
Cut each chicken breast into 2 cutlets. Sprinkle all over with cinnamon and garlic salt.
Heat a large non-stick frying pan over medium-high. Add oil. Cook chicken until springy when pressed, 3 to 4 min per side, then remove to a plate. Loosely cover with foil.
Pour broth into frying pan. Add squash. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, 8 to 10 min.
Add onion during the last minute of cooking. Using a potato masher, coarsely mash squash, adding more broth if you like a creamier texture. Divide between plates and top with chicken.
Nutrition (per serving)
Use peeled, cubed sweet potatoes instead of squash. The cooking time is about the same.