Lemon Rosemary Chicken with Baked Delicata Squash

2 (4-6 oz) boneless, skinless split chicken breasts
1 tbsp soy flour
pinch of seasalt & ground pepper
1 tbsp extra virgin olive oil
1/2 cup chicken stock
2 tbs lemon juice (fresh squeezed)
2 tbsp fresh rosemary

1 delicata squash

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Start by cuttting your delicata squash in half and cleaning the seeds out. I like to poke it with a fork like a potato and put a light coat of olive oil on it, but that's just me.

Pop that in a 350 degree oven for 20 minutes. SIMPLE.

While that's getting its cook on, put your chicken in a plastic bag and meat hammer it til they're 1/4 inch thick. Sprinkle them with the soy flour, salt, and pepper.

Heat the olive oil in a skillet over medium heat. Addt he chicken and cook approximately 5 minutes until slightly brown. Flip it and cook another 3-5 minutes.

Mix chickenstock, lemon juice, and rosemary in a small bowl. Add that to the chicken and cook for 2-3 minutes. The sauce should thicken a bit.

Serve it with your squash for massive nutrition.

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Substitutions:

AS IS, this recipe is gluten free, dairy free, and egg free, which is pretty ace. It's way possible to do it with some substitutions, and it'll still be great but might not boast the same stats.

Soy flour can be substituted for... pretty much any kind of flour. If you use your all-purpose, it's not going to be gluten free, though. I've used coconut flour before, which gives it a pretty nice flavor and keeps it gluten-free. USE WHATEVER YOU GOT.


You can use other oils, too. Or butter if you're feeling really naughty. I won't judge.

Delicata squash... can be substituted for any kind of squash, really. I used acorn squash because my local mart was all out of delicata. You'll have to cook more depending on the type of squash you pick, so check it out. They're all pretty much fix and forget, no muss no fuss, so there's no harm there. If you don't like squash, substitute with halved zucchinis. Tastes just as good!