Ingredients

The following ingredients have 4 Servings
  • 1-1.5 cups Paleo Chef Ginger Cilantro Marinade
  • 3-4 chicken breasts (I used boneless and skinless)
  • 3 tablespoons duck fat (or other fat of choice)
  • 1 medium sized butternut squash, peeled and cubed
  • salt and pepper, to taste
  • 1/4 cup sliced almonds, toasted
  • green onions, to garnish

Instruction

  • Place 1-1.5 cups of ginger cilantro marinade in a large ziploc bag. Add chicken and place in the fridge overnight to marinate. If you don’t have overnight, marinate for at least 2+ hours.
  • When the chicken is done marinating, preheat oven to 350 degrees.
  • Place a cast iron skillet over medium-high heat. Add duck fat to the pan and make sure the pan is extra hot.
  • Add chicken and butternut squash, making sure to not overcrowd the pan since you are trying to get a sear on the chicken.
  • Use a couple tablespoons of marinade from the ziploc bag to pour on top of the butternut squash.
  • Flip the chicken after about 4 minutes to sear the other side for another 4 minutes, and move the butternut squash around to help cook on all sides.
  • Place in oven for 15-18 minutes, depending how thick the chicken breasts are.
  • While the chicken is cooking, place almonds in a small saucepan over medium heat to toast the almonds. Move them around until all sides are slightly brown, but not burned.
  • When chicken is done cooking, top with toasted almonds and sliced green onions.
  • Love flavor in chicken. It’s delish.