×
Switch to Afrikaans

Prosciutto-wrapped chicken with roasted squash

  • 4
  • Easy
FavoriteLoadingAdd to My Recipe Book
Prosciutto-wrapped chicken with roasted squash

Recipe Ingredients

  • 2 small acorn squash or butternut, seeded and sliced
  • 2 tbsp olive oil
  • 2 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 4 skinless, boneless chicken thighs (about 600g)
  • 1/2 tsp pepper
  • 3 tbsp grated Parmesan
  • Prosciutto
  • Sautéed green beans

Recipe Directions

  1. On a large rimmed baking tray, toss 2 small acorn squash or butternut, seeded and sliced, with 2 tbsp olive oil, 2 tsp fresh thyme leaves and 1/2 tsp salt.
  2. Roast in a 230°C oven for 35 minutes or until tender.
  3. Season 4 skinless, boneless chicken thighs (about 600g) with 1/2 tsp pepper; sprinkle with 3 tbsp grated Parmesan.
  4. Wrap each with 1 slice prosciutto. Arrange chicken on a foil-lined rimmed baking tray.
  5. Bake for 25 minutes or until cooked through.
  6. Serve chicken and squash with sautéed green beans. Serves 4.

EACH SERVING: About 1 570kJ, 32g protein, 24g carbohydrate, 18g fat (4g saturated), 5g fibre, 755mg sodium.

Q: ‘CAN I EAT THE SKIN OF SQUASH?’

Absolutely – it’s totally edible and tasty. Plus it’s high in fibre!


Like this?
to our Free Good Housekeeping Newsletter