4 Serves
45 Mins
Preheat your oven to 200°C and lightly grease a baking dish with butter.
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Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
77 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
650 mg / 4,700 mgSodium
614 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Peel and cube the butternut squash, then spread it in a single layer in the prepared baking dish. Drizzle with olive oil and season with salt and pepper.
Place the squash in the oven and roast for 20 minutes, or until tender and lightly browned.
While the squash roasts, cut the chicken breasts into bite-sized pieces. Heat olive oil in a frying pan over medium-high heat and sauté the chicken until golden brown and cooked through.
7
g34
g6
g
Japanese
Indian