This Balsamic Rosemary Chicken dinner is the perfect meal for two or you can double it up to serve your entire family!
1 4-ounce boneless, skinless chicken breasts
1 cup Litehouse Organic Rosemary Balsamic Vinaigrette dressing
2 cups organic butternut squash, diced
2 tablespoons olive oil
1 teaspoon Litehouse Instantly Fresh Thyme
½ cup Fresh Gourmet Organic Caesar Croutons, crushed
½ pound fresh organic asparagus
Salt and pepper
Place the chicken breasts into a large zip-closure bag along with the dressing. Seal tightly and allow to sit at room temperature for 30 minutes.
Meanwhile, preheat your oven to 425 degrees F.
Place the butternut squash into a bowl along with 1 tablespoon olive oil and thyme and toss to coat.
Place the chicken breasts into one side of a 13x9 baking dish. On the other side of the baking dish add in the butternut squash and asparagus. Drizzle the asparagus with remaining olive oil and season with salt and pepper.
Bake for 25-30 minutes, flipping the chicken halfway through.
Divide the chicken, asparagus and butternut squash between two plates. Sprinkle the butternut squash with crushed Fresh Gourmet Organic Caesar Croutons and serve immediately.