Garlic-Butter Sage Chicken and Autumn Squash Meal Prep
Now it’s the beginning of September but Fall season is in full force pretty much wherever you go. This season is one that is full of really amazing food. Like, curl up on the couch, candles LIT (had to), oversized sweater on, eating all things chili, butternut squash, and pumpkin spice everything. As much as I wasn’t ready for summer to go, I’ll still embrace fall with open arms. (Mostly the food that comes with it).
So I decided to break into one of my favorite flavor combos of the autumn season – butternut squash and sage! Ahh. If you’ve never, then you, honey – you’ve come to the right place. Because it’s the most delicious combinations for this season!
Not only are we gonna taste some delicious fall flavors with this recipe but I decided to make it a meal prep recipe. For those of you who like to have your work lunches organized for a couple days of the week, this recipe is ahh-mazing and will give you all the comforting feels of home for your work week.
Now let’s talk about this meal prep recipe in all of its glory.
I would say meal prep recipes tend to have a bad rep. They can look bland, taste bland, and don’t really make you excited at all for your packed lunch. So I took it upon myself to come up with a recipe that was easy to make, meal prep approved, and most importantly full of flavor.
The tricky thing with doing meal prep recipes if you want to make sure they reheat nicely. I’ve struggled with how straight forward and simple recipes for meal prep are. So to me, this recipe is one that’s super simple, but still packed with flavor and homey feels.
This recipe needs to be at the top of your list for meal prep ideas! It’s that dreamy. Moist chicken thighs with crispy roasted skin, slightly sweet butternut squash, and savory garlic-butter and sage sauce for basting. So YUM.
Adios, boring meal prep lunches!
- 4 chicken thighs (I used skin on with bone - can opt for chicken breast)
- salt & pepper
- 1-2 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp fresh sage, chopped
- 2 large cloves garlic, minced
- 1/2 cup chicken broth
- 1 medium to large butternut squash, cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
Preheat oven to 400F. Lay butternut squash cubes out on sheet pan, brush with olive oil. Sprinkle salt and cinnamon evenly over top and bake on lower shelf in oven for 25 minutes. Carefully flip squash half way with spatula to bake evenly.
Chicken: Sprinkle a pinch of salt and pepper on both sides of chicken thighs. In a large skillet heat oil on medium heat. Cook chicken 3-4 minutes on each side, until golden brown.
Either remove chicken from skillet and carefully wipe skillet clean with paper towel, or use an additional skillet. On medium heat melt butter in skillet. Add minced garlic and sage in butter for 30 seconds, stir constantly to avoid the garlic from burning. Add chicken broth to skillet and stir ingredients together. Place chicken skin side up into broth, use a spoon to baste chicken with sauce. Bake on top shelf in oven for 15 minutes, or until chicken is cooked through and has golden crispy skin.
Remove butternut squash and chicken from oven. Baste chicken with garlic-butter and sage sauce. Serve/prep chicken & sauce over rice with butternut squash on the side. Add additional sides if desired. YUM<3