right now i’m visiting jon in san francisco. before I left michigan, I came up with a list of recipes that I wanted to try while i was out here, anticipating that exploring during the day would probably take up my allotted funds for the trip. the inspiration for this recipe came from bakelist–and judging by the fact that this was my second time making it (in the past two weeks), I was pretty happy with the results. i love it because its easy to prepare, requires relatively few ingredients, but still has a lot of great flavor.
chicken + spiced chickpeas
2 boneless, skinless chicken breasts (organic if possible)
1 1/2 lb. cubed butternut squash
1 cup cooked chickpeas
1 cup cherry tomatoes
1/2 cup olive oil
2 tsp. cumin
1 tsp. paprika
1/2 tsp. roasted red pepper flakes
1 tsp. kosher salt
1/2 tsp. ground black pepper
preheat the oven to 350 degrees. place the chicken in an 11×13 baking dish. in a small bowl, mix together the olive oil and spices, then season with salt and pepper. pour 1/3 of the mixture on top of the chicken, and 1/3 in the bottom on the pan. bake the chicken for 30 minutes at 350.
meanwhile, combine the butternut squash, chickpeas, tomatoes and spice mixture in a bowl and toss to coat. after the chicken has cooked for 30 minutes, remove the pan from the oven & add the butternut squash mixture to the pan. raise the oven temperature to 400 degrees, and cook the chicken with the butternut squash in the pan for an additional 20-30 minutes, until the squash is soft and the chicken is cooked through. to serve, scoop the butternut squash mixture on two plates and place the chicken on top.
if there are leftover chickpeas and butternut squash, the mixture is great eaten on its own, with scrambled eggs, or on top of a green salad.
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