About the Recipe
Sriracha — a Thai hot chili sauce — adds a kick to the marinade, which infuses flavor into the chicken with as little as 10 minutes if you're short on time. A hint of sweetness from maple syrup and tanginess from balsamic vinegar balance out the flavors.
Ingredients
Butternut Squash
2 tablespoons canola or corn oil
1 teaspoon sweet paprika or smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
OR1 4-pound butternut squash, peeled, seeded, and diced into 1-inch cubes
2 2-pound butternut squashes, peeled, seeded, and diced into 1-inch cubes
Chicken
2 tablespoons Sriracha hot sauce
2 tablespoons canola or corn oil
1 tablespoon balsamic vinegar
2 teaspoons pure maple syrup
1/4 teaspoon pepper
4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
Preparation
Preheat the oven to 400˚F.
Line a large baking sheet with aluminum foil.
In a large bowl, whisk together 2 tablespoons oil, paprika, salt, and 1/4 teaspoon pepper. Add the butternut squash. Using two spatulas or your hands, toss to coat. Put the squash on the baking sheet in a single layer.
Bake for 30 to 35 minutes, or until tender, stirring once halfway through.
Meanwhile, in a large resealable plastic bag, add the Sriracha, remaining 2 tablespoons oil, balsamic vinegar, maple syrup, and remaining 1/4 teaspoon pepper. Add the chicken. Using your hands on the outside of the bag, push the chicken around to coat with the marinade. Let stand for 10 to 15 minutes (You also can refrigerate for up to 24 hours.)
In a large nonstick skillet, cook the chicken and all the marinade over medium-high heat for 8 to 10 minutes, or until the chicken is no longer pink in the center and the marinade has boiled for at least 5 minutes (this destroys harmful bacteria).
Serve with the butternut squash.