INGREDIENTS

  • 1 teaspoon olive oil
  • 4 ounces boneless skinless chicken breasts
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced yellow onions
  • 1/2 cup diced butternut squash
  • 1/3 cup low sodium chicken broth
  • 2 fresh sage leaves , chopped
  • 1/2 cup broccoli florets

DIRECTIONS

  1. Heat oven to 400°F.
  2. Heat the oil in a skillet over medium-high heat. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
  3. Add the onion and squash to skillet and cook, stirring occasionally, for 2 minutes.
  4. Add the broth, sage, and the remaining pepper and bring to a boil.
  5. Return the chicken to skillet. Transfer to oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
  6. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the broccoli in steamer, cover, and steam until just tender, about 3 minutes.
  7. Transfer the chicken and vegetables to a plate and serve with the broccoli.