Chicken with acorn squash and tomatoes


1 small acorn squash (about 1 ½ pounds), halved and seeded and sliced into ¼ inch thick

1 pint grape tomatoes, halved

4 cloves garlic, sliced

3 tablespoons olive oil

Kosher salt and black pepper

4 6-ounce boneless,skinless chicken breasts

½ teaspoon ground coriander

2 tablespoons chopped fresh oregano


1.       Heat oven to 425 degrees F

2.       On a large rimmed baking sheet, toss the squash,tomatoes and garlic with 2 tablespoons of the oil,1/2 teaspoon salt and ¼ teaspoon pepper.

3.       Roast the vegetables until squash is tender, 20 to 25 mins.

4.       Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat

5.       Season the chicken with the coriander,1/2 teaspoon salt and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.

6.       Serve the chicken with the squash and tomatoes and sprinkle with the oregano.

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