Sumac Chicken with Butternut Squash

Looking for an easy dinner that’s low fat and full of flavor? Well this one is it! The chicken breast is dry marinated for an hour with sumac. If you aren’t familiar with this spice, you will love it!

Sumac is popular in the Middle East. The plant has red berries that offer a tangy taste that adds zip to just about anything, especially chicken and vegetables. Give it a try – You’ll be using it a lot!

Here’s How to Do it:

Start by rubbing the sumac into the chicken breasts on both sides. Cover and refrigerate for one to two hours.

Place each of the chicken breasts in a baking dish and drizzle 4 Tablespoons of butter evenly over the top.

Bake for about 45 minutes at 350°, turning about half way through.

In the mean time, mix the butternut squash with the remaining butter and spices. Cover and heat.

I used the oven for about 20 minutes, but you can also use the microwave.

When the chicken has no more pink juices, remove from the oven and let it rest 5 or 10 minutes.

This step is important to keep the chicken moist. Resting the chicken allows the juices to be drawn back into the center of the meat. If you slice it too soon, it will all run out on the platter.

Slice the chicken

and serve on top of the squash and enjoy! A green salad with a bit of mint in it goes great with this dish.

© Copyright 2020 The Lazy Gastronome

5 from 4 votes

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Sumac Chicken with Butternut Squash

An easy meal with a Middle Eastern Flair

Course: dinner, Main Course, main dish

Cuisine: Middle Eastern

Keyword: butternut, chicken, cumin, squash, sumac

Servings: 4

Author: HelenFern

Ingredients

• 2 Large chicken breasts
• 2 Tablespoons sumac powder
• 5 Tablespoons butter
• 3 cups butternut squash, spirals or cubes
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground allspice

Instructions

1. Start by rubbing the sumac into the chicken breasts on both sides. Cover and refrigerate for one to two hours.

2. Place the chicken in a baking dish and drizzle 4 Tablespoons of butter evenly over the top.

3. Bake for about 45 minutes at 350°, turning about half way through.

4. In the mean time, mix the squash with the remaining butter and spices. Cover and he/at. I used the oven for about 20 minutes, but you can also use the microwave.

5. When the chicken has no more pink juices, remove from the oven and let it rest 5 or 10 minutes. This step is important to keep the chicken moist. Letting it rest allows the juices to be drawn back into the center of the chicken. If you slice it too soon, it will all run out on the platter.

6. Slice the chicken and serve on top of the squash and enjoy! A green salad with a bit of mint in it goes great with this dish. 

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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