Butternut BBQ Chicken and Brussels Sprouts Slaw
Skip the store-bought BBQ sauce and make this instead. You won’t miss the sugar since the butternut squash is naturally sweet.
1. Preheat the oven to 350°F.
2. Toss the cubed butternut squash in 1 teaspoon olive oil, ¼ teaspoon salt, freshly ground black pepper, and chili powder. Place it on a rimmed baking sheet in a single layer. Bake for 30 minutes, or until the cubes are easy to pierce with a fork and lightly browned. While the squash is cooking, add the remaining tablespoon of olive oil and garlic to a saucepan. Cook on medium-low until the garlic is fragrant. Add the tomato sauce, tomato paste, remaining seasonings, and vinegar to the pan. Whisk to combine. Cook on low until the squash is ready. Add the squash and cook over medium-low for 10 minutes. Stir occasionally. Purée until smooth using an immersion blender or a stand blender, transferring to the blender once cool.
3. To make the chicken, add the olive oil to a large pan with a lid. Heat over medium heat and add the chicken breasts to the pan. Pour the sauce over the top, reserving 1 cup of sauce for serving. Cover and cook on low for 12 minutes. Turn off the heat and keep the lid on for an additional 12 minutes. Check the internal temperature of the chicken to make sure it’s reached 165°F. If it needs a bit more time, turn the heat on low and put the lid back on for a few more minutes, then slice or shred the chicken and serve with the reserved sauce and slaw (see below).
4. To make the slaw, add all the ingredients to a bowl and toss to combine.
Originally featured in 3 Easy Weeknight Dinners from a Dietitian
