A hearty meal perfect for the crisp fall weather
gluten-free & dairy-free
Fall is my favorite season. I love when the humidity lifts, the air crispers, and it gets me in the mood for roasting and baking. This recipe is a huge hit in my home. I am willing to bet you will love it too.
You’ll pair the season’s squash and sweet potatoes with chicken grilled with herbs. The recipe calls for dry thyme but you can use fresh and add more herbs too. If your grocer carries a poultry herb blend, that would be perfect with parsley, thyme and rosemary.
Why you’ll love this recipe…
The herbs and garlic shine in this dish. While this recipe calls for grilling the chicken, you can also roast it along with the vegetable, simply making this a sheet pan recipe. Roasting the squash from the end of the summer season and earthy sweet potatoes bring in warm flavors. It is a hearty dish but simple to make. Want to kick up the flavors? Add capers before serving for a brine-y punch.
Sweet potatoes and squash are rich in vitamins, minerals, and antioxidants. They provide essential nutrients like vitamin A, vitamin C, potassium, and beta-carotene, which can contribute to overall health and potentially help manage PCOS symptoms.
Why this recipe benefits your PCOS…
Blood Sugar Support
Sweet potatoes and squash have a relatively low glycemic load compared to some other carbohydrate sources. PCOS is often associated with insulin resistance, where the body has trouble processing carbohydrates. Sweet potatoes and squash are complex carbohydrates that provide a steady release of glucose into the bloodstream, helping to avoid sharp spikes in blood sugar.
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Rich in Fiber
Both sweet potatoes and squash are good sources of dietary fiber. Fiber helps support digestion and can prevent rapid increases in blood sugar after eating. It can also aid in weight management.
Protein Packed
Chicken is a lean source of protein. Protein can help stabilize blood sugar levels, promote fullness, and support muscle maintenance.
Hearty Chicken with Roasted Squash & Sweet Potato
Ingredients
- 4 boneless skinless chicken breasts
- 2 large sweet potatoes peeled and cubed
- 2 medium yellow squash sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional garnish: Fresh herbs
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine the cubed sweet potatoes, sliced yellow squash, olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Toss until the vegetables are well coated with the seasoning.
- Place the seasoned sweet potatoes and yellow squash on a baking sheet and spread them out in a single layer.
- Roast the sweet potatoes and yellow squash in the preheated oven at 400°F (200°C) for about 25-30 minutes, or until they are golden brown and tender.
- While the sweet potatoes and yellow squash are roasting, season the chicken breasts with salt and pepper.
- Grill the chicken breasts on the preheated grill for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
- Remove the chicken breasts from the grill and let them rest for a few minutes before slicing.
- Serve the Grilled Chicken alongside the Roasted Sweet Potatoes and Yellow Squash.
- Garnish with fresh herbs and capers, if desired.
Nutrition
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