lemon chicken with butternut squash and fig salad

These are not your common fig newtons. Figs are a wonderfully, naturally sweet flavor easily added into savory dishes. With their dark meaty interior and earthy outer layer, they bring big texture in addition to their flavor. Topped with my versatile lemon chicken, this dish is sure to please! Check out my Lemon Chicken with Butternut Squash and Fig Salad.

Fig Salad

Fig Salad

Lemon chicken

Lemon chicken

Sweet, sour, and fresh ingredients

Sweet, sour, and fresh ingredients

Butternut Squash Fig Salad

Ingredients:

1 cup quinoa

2 cups water

1 red bell pepper, cut into 1 inch pieces

1/2 butternut squash, peeled and cut into 1 inch pieces

1/4 cup balsamic

EVOO

Salt and Pepper

2 dried figs, chopped

Figs are a fantastically sweet fall ingredient!

Figs are a fantastically sweet fall ingredient!

Directions:

Pre-heat the oven to 425 degrees. Toss the squash and pepper with a drizzle of EVOO and salt on a baking sheet. Bake for 20-25 minutes until tender.

Bake the entire squash and save the rest to add to salads, pasta, or rice the remainder of the week!

Bake the entire squash and save the rest to add to salads, pasta, or rice the remainder of the week!

Meanwhile, combine quinoa with 2 cups of water in a medium sauce pan. Bring to a boil. Cover, reduce heat to medium-low, and cook 15-20 minutes until water is absorbed and quinoa is light and fluffy.

In a large bowl combine quinoa, squash mixture, figs, balsamic, another drizzle of EVOO, and salt and pepper to taste.

Sweet figs balance buttery squash and grainy quinoa

Sweet figs balance buttery squash and grainy quinoa

Lemon Chicken

Ingredients:

1 package thinly sliced chicken breasts

2 lemons, 1 sliced in rounds

1/2 cup white wine

1 cup chicken broth

2 TBS butter

1/2 cup flour, plus 1 TBS

3 eggs

EVOO

Salt and pepper

1/4 cup chopped parsley

Directions:

Heat a large skillet over medium-high heat. Drizzle with EVOO.

Whisk eggs in a medium bowl and set aside. Combine 1/2 cup flour, 2 TBS pepper, and 1 TBS salt in another bowl and set aside.

Dip chicken in flour mixture, egg, and then place in hot pan. Repeat until all the chicken is in the pan. Cook 2-3 minutes on each side until chicken is just cooked through. Remove and place on a paper towel lined plate.

Add sliced lemon to the pan and cook 1 minute. Add the white wine. Cook 3 minutes until reduced slightly. Add the juice of the second lemon and broth. Cook another 5 minutes until reduced slightly again.

Toss the butter in remaining flour. Add into the pan. Once butter is melted, return the chicken to the pan. Simmer 2-3 minutes more until chicken is warmed through. Serve over quinoa salad.

A perfect balance of sweet and sour

A perfect balance of sweet and sour

This recipe brings a sweet flavor into a savory fall flavor. Utilizing traditional autumn-esque butternut squash with the addition of citrusy lemon chicken, you make a meal that’s light yet hearty enough to fill a family! Save the leftovers and serve as a cold salad for lunch the next day!

Eat Well,

Stephanie a.k.a. The Foodetarian

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