Olde Cape Cod Chipotle Ranch Chicken w/ Butternut Squash & Green Beans

 

Ingredients:

For the Chicken:

2 or 3 Chicken Breasts



Olde Cape Cod Chipotle Ranch Dressing
Olive Oil


For the Maple & Cinnamon Butternut Squash:
Butternut Squash diced into squares (I bought mine already diced at Food City)
1/4 cup Maple Syrup
Ground Black Pepper
Cinnamon (as much as you want)
Coconut Oil to fry it


Green Beans:


I'm lucky enough to get canned green beans from my Husband's Grandmother! They are delicious, but you can buy some can ones at your local grocery store. To season them I use Goya Ham Concentrate.


Directions:
For the chicken, I cut it up into small squares because it seems to hold more flavor that way. I added some Olive Oil in my frying pan and cooked it until it was no longer pink ( usually 20 min). After it was fully cooked, I added the Chipotle Ranch dressing to it (I just estimate how much to put on). I know salad dressing isn't the healthiest, but it's better than mashed potatoes, pasta, bread, etc. I use salad dressing on chicken when I am in a hurry...or when I am lazy : P
Let the chicken simmer in the dressing for a while on low heat (until the butternut squash is done cooking).




For the Butternut Squash, I dumped everything in a bowl and mixed it --the maple syrup, black pepper, cinnamon & squash. I then put about a teaspoon of coconut oil into the frying pan and fried it for about 15 minutes or until the squash got soft.

The Butternut Squash was my favorite thing about this dinner! It has so much flavor to it, and it's healthy but doesn't really taste healthy-- that's a win-win for me!!

Here's a photo of how it all turned out: