When I make lunches for the week I love a dish that can be thrown together in one pan and be done. This recipe from Julia’s Album features roasted fall vegetables and chicken that makes for a perfect one-pan meal. I changed up the spices a little on the butternut squash, taking inspiration from my dad’s “Crack” Roasted Butternut Squash. Just because it’s your lunch for work doesn’t mean it has to lack flavor. For one person, this makes more than enough for 5 days.
Ingredients
- 3 Cups Butternut Squash, peeled, seeded, cubed
- Olive Oil
- 1 TBSP Chili Powder
- 1 TBSP Nutmeg
- 1 TBSP Cinnamon
- 1 TBSP Ginger
- Honey
- Salt + Pepper
- 12 oz Brussel Sprouts [I used frozen Brussel sprouts, you can roast them off if you’d like]
- 9 oz Cheese Tortellini
- 1 lb Chicken Breast, cubed
- 1 TSP Smoked Paprika
- 2 TBSP Olive Oil
- 3 TBSP Butter
- 5 Garlic Cloves, minced
- Fresh Thyme
Let’s Get Cooking
Start with preheating the oven to 400F.
In a large bowl toss together the butternut squash + 1 TBSP Olive Oil + Chili Powder + Nutmeg + Cinnamon + Ginger + Salt + Pepper + drizzle with honey. Once coated well, spread on a lined baking sheet and roast for about 30 minutes.
You can roast off the brussels sprouts, cut the ends off and in half, with olive oil and salt and pepper for 20-30 minutes in the 400F preheated oven with the squash. I used frozen brussels sprouts in the microwave to save some time.
Bring a large pot of water to a boil and cook the tortellini per package instructions. Drain and set aside.
In a skillet, add the 2 TBSP of olive oil. Add in the chicken breast when the oil heats. Season the chicken with paprika + salt + pepper. Cook the chicken through and remove from the pan when done.
To the same skillet add butter + 1 TBSP Olive oil + garlic, and cook until garlic softens. Add in the cooked tortellini and coat with butter. Add in the roasted vegetables + chicken and mix until everything is well distributed.
Top with fresh thyme and enjoy.
Made with love,
Hannah
Hangry Hannah 