Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp salt (2.5g)
  • 1/4 tsp black pepper (1.25g)
  • 1/4 tsp paprika (1.25g)
  • 1 small butternut squash (about 1 lb / 450g), peeled, seeded, and diced
  • 1 tbsp olive oil (15ml)
  • 1 small onion, finely chopped (about 1/2 cup / 75g)
  • 2 cloves garlic, minced (about 1 tsp / 3g)
  • 5 oz fresh spinach (about 140g), roughly chopped
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 1/4 tsp ground nutmeg (0.6g)
  • Salt and pepper to taste

Instructions:

  1. Roast butternut squash with olive oil, salt, and pepper until tender-crisp.
  2. Sauté onion and garlic in a skillet until softened.
  3. Add spinach to the skillet and cook until wilted. Season with salt, pepper, and nutmeg.
  4. Combine the roasted squash, sautéed spinach mixture, and Parmesan cheese in a bowl. Mix well.
  5. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt, pepper, and paprika.
  6. Cut a pocket into each chicken breast and fill with the butternut squash mixture. Secure with toothpicks.
  7. Sear the stuffed chicken breasts in a skillet over medium-high heat until lightly browned on both sides. (This adds flavor and helps seal in the juices.)
  8. Transfer the seared chicken breasts to a baking dish and bake in a preheated oven until cooked through (internal temperature reaches 165°F / 74°C).
  9. Let the chicken rest for a few minutes before removing the toothpicks and serving. Enjoy one of these delicious healthy fall dinners!