Honey Chicken with Butternut Squash with Spinach

Ingredients

Honey Chicken

• 1/2 cup white wine
• 1/4 cup honey
• 1 tablespoon chopped rosemary
• 4 whole chicken breast

Butternut Squash

• 1 tablespoon olive oil
• 2 medium butternut squashes, peeled and cut into large chunks
• juice of 0.5 lemon

Spinach

• 1x8 ounce bag spinach, washed
• 1 tablespoon butter

Honey Chicken

1. Preheat oven to 350 F.
2. In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
3. Season chicken with pepper.
4. In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.
5. Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Butternut Squash

1. Preheat oven to 350 F.
2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
3. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
4. Add lemon juice to butternut squash and mix to allow flavours to come together.

Spinach

1. In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.

Enjoy.

Laura