• Richard Costes

Chicken with Mint Sauce and Roasted Butternut Squash

(Cooking for 1.)

TIPS: I wanted to try a different technique with this and began the cooking of the chicken in a cold pan vs. a hot one.



  • Chicken breast

  • salt and pepper

  • 1/4 cup of chopped fresh mint

  • 3 tbsp of extra-virgin olive oil

  • 2 tbsp chopped parsley

  • 1 tbsp lemon juice

  • 1 small garlic clove, minced

  • 1/2 butternut squash (about a 1 lb)



Butternut Squash

  1. Preheat oven to 450

  2. Prep the squash - peel it, seed it, and cut it into 1/2 inch thick slabs (cut the slabs into smaller chunks if you want)

  3. Toss squash with oil, salt and pepper and spread in even layer on foil lined pan

  4. Roast squash until browned and tender (about 20-30 minutes)

  5. Sprinkle with feta and chopped parsley


  1. Wrap chicken in plastic wrap and place on cutting board - pound the thicken end until the entire chicken is about 1-inch thick throughout

  2. Pat chicken dry and season with salt and pepper or whatever seasonings you have (I have a pink peppercorn lemon thyme mix I used for this)

  3. Place chicken (skin side down if you got a piece with skin) on cold skillet and cover

  4. Turn on burner to medium-low and cook for 15-20 minutes (if you have skin it should be deep golden brown and crispy)

  5. Flip chicken and continue to cook, uncovered for another 5-10 minutes until cooked through

  6. Let chicken rest for 5 minutes

Mint Sauce

  1. Whisk mint, olive oil, parsley, lemon juice, garlic together in bowl and

  2. Season with salt and pepper to taste

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