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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Balsamic Chicken:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Honey - 2 tsp
  • Cooking oil - 2 Tbsp
  • Chicken breasts - 2 lbs
Parmesan Roasted Butternut Squash:
  • Butternut squash - 1 , chopped into 1/2" cubes ((Look for a ~3 lb. butternut squash))
  • Cooking oil - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
Bruschetta:
  • Cucumbers, English or Persian - 1/2 lb , chopped
  • Cherry tomatoes - 1 pint , halved
  • Shallots - 1 bulb , diced
  • Balsamic vinegar - 1 Tbsp
  • Olive oil - 1 Tbsp

Prep

  1. Butternut squash (This makes enough for tomorrow) - Preheat oven or grill to 425F (218C) degrees. Chop squash and toss with oil and maple syrup on a sheet pan (or grill pan like this for your outdoor grill). Spread out into one layer and roast for 20 to 30 minutes until squash is tender. Reserve half for tomorrow night’s dinner. (Can be done up to 3 days ahead)
  2. Make marinade - Mix together balsamic vinegar, Dijon, honey, and oil.
  3. Marinade chicken - This makes enough for tomorrow night’s dinner. Halve chicken and place into a container like this. Cover in marinade and tenderize with a fork, so that marinade gets deep into the meat. (Can be done up to 1 day ahead)
  4. Cucumbers / Tomatoes / Shallots - Prep as directed.

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Make

  1. If making chicken on stovetop: Heat a grill pan or a skillet over medium-high heat. Once pan is heated, add chicken breasts to pan and sear on each side for 3 to 4 minutes until golden or grill marks have formed. Turn heat down to low, cover with foil and cook for another 2 to 3 minutes, until chicken has reached 165 degrees and is firm to the touch.
  2. If making chicken on outdoor grill: Preheat grill to 400F (204C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken pieces to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until chicken has reached 165F (74C) degrees, about another 3 to 5 minutes. Since we halved the chicken, this should not take that long.
  3. Toss cucumbers, tomatoes, and shallots with balsamic vinegar, olive oil, and a sprinkle of salt. Enjoy with chicken and butternut squash. (Remember to save half the chicken and squash for tomorrow night’s soup)

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