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HomeHealthy EatingSriracha-Glazed Chicken With Paprika Butternut Squash

Sriracha-Glazed Chicken With Paprika Butternut Squash

Sriracha, a Thai hot chili sauce, adds flavor to the marinade. It can be used with chicken in as little as 10 minutes if time is tight. The flavors are balanced by the sweetness of maple syrup and the tanginess of balsamic vinegar.

Ingredients

Servings 4 Server Size 3 ounces Chicken and 3/4 cup Butternut Squash

Butternut Squash

  • 2 tablespoons corn oil or canola
  • 1 teaspoon sweet paprika, or smoked.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 lb butternut squash. Peeled, seeded, and diced into 1-inch cubes or
  • 2 butternut squashes weighing 2 lbs, peeled, seeded, and diced into 1-inch cubes

Chicken

  • 2 tablespoons Sriracha hot sauce
  • 2 tablespoons corn oil or canola
  • 1 tablespoon balsamic Vinegar
  • 2 teaspoons maple syrup
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts (4 ounces each), all visible fat to be thrown out

Directions

Tip – Click on Step to Mark as Complete.

  1. Preheat the oven to 400°F
  2. Aluminum foil can be used to line a large baking sheet.
  3. Mix 2 tablespoons of oil, paprika and salt in a large bowl. Add 1/4 teaspoon pepper. Add the butternut squash. Toss the butternut squash with two spatulas, or your hands. Place the squash in one layer on the baking sheet.
  4. Bake for between 30 and 35 minutes or until tender. Stir halfway through.
  5. In a large plastic bag that can be resealable, place the Sriracha, remaining 2 teaspoons oil, balsamic vinegar, maple syrup, and 1/4 teaspoon pepper. Add the chicken. Use your hands to push the chicken around in the bag. Allow standing for about 10 to 15 minutes. You can also refrigerate the chicken for up to 24 hrs.
  6. Cook the chicken in a large nonstick skillet for 8-10 minutes. The marinade should be boiled for at most 5 minutes. This will kill harmful bacteria.
  7. Serve with butternut squash.

American Heart Association recipes have been reviewed and developed by nutritionists and adhere to scientific guidelines for healthy eating.

People who have diabetes or high blood pressure may find some recipes suitable. This site and its services are not intended to provide medical advice, diagnosis, or treatment. For diagnosis and treatment, you should always consult your doctor. You should contact qualified health care providers if you suspect or have a medical condition.

The American Association, Inc. (AHA) owns or holds the copyright, except for recipes that have been certified by Heart-Check or other indicated. All rights reserved. You are allowed to link to and share AHA-own recipes without charge and without further request. However, you must not alter the text, directions, or ingredients. No substitutions or modifications are allowed. Proper attribution to the American Heart Association is required. Please refer to the full terms and conditions.

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