Delicata Squash and Chicken Skillet

A skillet meal that's quick and easy to make. It's a good way to use up that leftover rotisserie chicken. Great served with a piece of naan.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 496 Calories

Ingredients

• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon maple syrup
• 1 small onion, thinly sliced
• ¼ cup chopped red bell pepper
• 1 tablespoon Dijon mustard
• 1 ½ teaspoons minced fresh thyme
• 1 wedge lemon
• 1 small delicata squash
• 1 ½ tablespoons extra-virgin olive oil, divided
• 1 small Golden Delicious apple, cored and thinly sliced
• 6 ounces cooked chicken, cut into 3/4-inch cubes
• 1 ½ teaspoons minced fresh sage
• ⅓ cup lightly salted cashews

Recipe Instructions

Step 1

Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.

Step 3

While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.

Step 4

Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.