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Herbed Chicken and Squash

average rating is 3 out of 5, based on 150 votes

Indulge in the flavorful combination of tender herbed chicken and caramelized squash in this delectable recipe. With aromatic rosemary, a touch of ginger, and a tangy onion topping, this dish is a culinary delight that will tantalize your taste buds and leave you craving for more.

Serving Suggestions/Tips:

Serve the herbed chicken and squash alongside a fresh green salad for a well-rounded meal.

Pair it with a side of steamed rice or quinoa for added texture and heartiness.

Garnish with a sprinkle of freshly chopped parsley or a squeeze of lemon juice for an extra pop of freshness.



Prep Time


Total Time







Lunch Dinner Chicken Moderate Main Meal Dairy-Free Gluten-free Low-carb High-protein Paleo Keto Dairy-free Sugar-free Clean Eating Mediterranean Low-calorie Nut-free Egg-free Soy-free Grain-free Healthy Fats Balanced Meal Weight Loss Diabetes-friendly Heart-healthy Anti-inflammatory Fiber-rich Vitamin-rich Mineral-rich Immune-boosting Low Sodium Low Glycemic Index Anti-oxidant Digestive Health


  • 1 boneless, skinless chicken breast

  • 1/2 tablespoon chopped rosemary

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon black pepper

  • 2 yellow squash, cubed

  • 1/2 teaspoon olive oil

  • 1/4 onion, thinly sliced

  • 1/2 teaspoon red wine vinegar

  • 1/4 packet stevia

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon chopped ginger

  • 1/2 clove garlic, chopped


  1. Preheat your oven to 400°F (200°C).

  2. Season the chicken breast with chopped rosemary, sea salt, and black pepper. Set it aside to marinate for 10-15 minutes.

  3. In a medium-sized bowl, toss the cubed yellow squash with olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet lined with parchment paper.

  4. Place the seasoned chicken breast on the same baking sheet next to the squash.

  5. Roast the chicken and squash in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized.

  6. While the chicken and squash are roasting, prepare the onion topping. Heat a small skillet over medium heat and add a teaspoon of olive oil.

  7. Add the thinly sliced onion to the skillet and sauté for 5-7 minutes until it becomes soft and slightly browned.

  8. Stir in the red wine vinegar, stevia, Dijon mustard, chopped ginger, and garlic. Cook for an additional 1-2 minutes until the flavors meld together.

  9. Once the chicken and squash are done, remove them from the oven. Serve the roasted chicken breast on a plate alongside the roasted squash.

  10. Top the chicken with the sautéed onion mixture. Enjoy your herbed chicken and squash.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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