DELICATA SQUASH AND CHICKEN SKILLET

Delicata Squash and Chicken Skillet image

A skillet meal that's quick and easy to make. It's a good way to use up that leftover rotisserie chicken. Great served with a piece of naan.

Provided by Marcia

Categories Chicken Leftovers

Time 35m

Yield 2

Number Of Ingredients 16

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Ingredients

1 small delicata squash
1 ½ tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small Golden Delicious apple, cored and thinly sliced
salt and ground black pepper to taste
6 ounces cooked chicken, cut into 3/4-inch cubes
¼ cup chopped red bell pepper
1 wedge lemon
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 ½ teaspoons minced fresh sage
1 ½ teaspoons minced fresh thyme
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup lightly salted cashews

Steps:

Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.
While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.
Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 41.7 g, Cholesterol 72.3 mg, Fat 24.1 g, Fiber 5 g, Protein 31.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 17.8 g