Weekly Winner:  Simple Citrus Reset

Yes it has indeed been awhile.  I have fallen behind on my posting. I’ve also been traveling and falling behind on eating sensibly.  I’m back home and bound and determined to set things right!  I’m a firm believer in everything in moderation and that’s been the trouble.  There has been nothing moderate about the food I’ve been eating and it has all been wonderful.  But now its time to dial it back until the holidays – when gluttony will once again reign.

Luckily, I find that my body and appetite tend to have an automatic “reset” button of sorts.  After a week or two (or five) of eating wonderfully rich, complicated food I tend to crave simplicity.  I must have sensed that this is what I’d want to eat when I pulled this recipe awhile back.  I got home and knew this would hit the spot.  And it did.  The citrus and fresh oregano made it homey and just a bit unique.  But not too unique.  I’m done with unique for a while.

Lemon Chicken with Butternut Squash comes from Food Network Magazine and is a good reminder that sometimes, simple is better.  At least for now.

Lemon Chicken with Butternut Squash

Serves 4


1-3/4 lbs cubed peeled butternut squash (about 6 cups)

2 lemons (one sliced, one juiced)

1/4 cup olive oil

2 Tbsp chopped fresh oregano

Salt and Pepper

4 skinless, boneless chicken breasts

3 cloves garlic, thinly sliced


  • Preheat oven to 450F.  Toss the squash, sliced lemon, 2 Tbsp olive oil, 1 Tbsp oregano, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Spread on a rimmed baking sheet.  Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes
  • Meanwhile, season the chicken with salt and pepper.  Heat a large ovenproof skillet over medium-high heat.  Add the remaining 2 Tbsp olive oil.  Add the chicken; cook until well browned on the bottom, 3 to 5 minutes.  Flip the chicken and transfer the skillet to the oven.  Roast until the chicken is just cooked through, 5 to 8 minutes.
  • Return the skillet to stovetop over medium heat. Add the garlic and cook until softened, about 1 minute.  Add the lemon juice and remaining 1 Tbsp oregano.  Cook, spooning the pan juices over the chicken for 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

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