Pecan-Crusted Chickenwith chard / roasted butternut squash / mushrooms
Last featured in 2018, this pecan-crusted chicken has great flavor and crunch, particularly when paired with sweet, roasted butternut squash. We love the addition of garlicky chard and mushrooms to round out this hearty Paleo meal.
- Butternut squash - 3 cups, cubes (look for pre-cubed to save time)
- Oil, olive - 1 Tbsp
- Garlic - 2 cloves, thinly sliced
- Pecan halves - 3 oz, finely chopped or ground
- Chard, any type - 1 bunch, chopped, leaves and stems separate
- Mushrooms, any button - 8 oz, halved
- Chicken breasts, boneless and skinless - 1 lb, halved
- Eggs - 1
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Butter - 1 Tbsp
- Lemon juice - 1 tsp
- Squash / Garlic / Pecans - (If prepping right before cooking, get oven heating before continuing prep.) Prep as directed. You can chop pecans either by hand or by pulsing 8 to 10 times in a food processor. Store separately. (Can be done up to 5 days ahead)
- Chard / Mushrooms - Prep as directed. Store chard leaves, chard stems, and mushrooms in separate containers. (Can be done up to 2 days ahead)
- Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with some salt and pepper. (Can be done 1 day ahead)
- Heat oven to 375F / 191C. Spray two sheet pans with nonstick cooking spray or brush with some oil.
- Toss squash with olive oil and season with some salt and pepper. Spread squash on one sheet pan and roast in oven, stirring halfway through cooking, until squash is tender, 25 to 30 minutes.
- While squash roasts whisk together egg, maple syrup, and mustard. Dip chicken in egg mixture and then in chopped pecans to coat both sides. Place on sheet pan and bake until chicken is cooked through, 15 to 20 minutes.
- While chicken and squash roast, heat a saute pan over medium heat. Add butter and when it melts, add mushrooms and saute until golden brown, 4 to 5 minutes. Add garlic and chard stems and saute until garlic is fragrant, ~1 minute.
- Add chard leaves and saute until chard is wilted, ~2 minutes more. Remove pan from heat and stir in lemon juice. Season with some salt and pepper.
- Serve chicken over greens and mushrooms. Enjoy with roasted butternut squash on the side.
This meal has 11 reviews
Was not a fan of this unfortunately. The flavors didn’t seem to mesh well, and it was a bit bland. Not sure if we did something wrong or what.
The pecans didn’t turn out for me. They were eggy. Husband liked the chard. I liked the risotto.
Remember enjoying this last time! Made it in the instant pot this time and it was so fast and easy.
I thought this was really good except I didn't care for the spiced pecans in the dish and I thought it could have used way more chard because we finished off the chard (which paired very nicely with the risotto) but then still had half a pan of risotto left that I didn't really want to eat without the chard. Would at least double the chard next time! Maybe more than double!
We liked it! Subbed kale for chard and just toasted the pecans in a pan to save time. Buying pre-cooked squash really saved time too.
I bought cubed butternut squash but the cubes were very large so I cut them smaller. I'm glad I did. They almost melted into the risotto. I didn't find anything weird about using an egg white and the nuts came out tasty. I only wish I'd have saved the yolk for the meal next week that uses one egg yolk. I enjoyed this meal. I'm not used to eating chard but it's very healthy so I was glad to serve and eat it.