Recipe: Sriracha-glazed chicken with paprika butternut squash


Who said eating healthy had to be flavorless?

This spicy chicken recipe is sure to be a crowd-pleaser this fall. Bonus: Your taste-testers probably won’t even realize that each serving only packs 468 calories or a whopping 39 grams of protein!

See the recipe from the American Heart Association here or keep scrolling.



For the Sriracha-glazed chicken:

2 Tbsp. Sriracha hot sauce

2 Tbsp. canola oil

2 tsp. maple syrup

1 Tbsp. balsamic vinegar

1/4 tsp. ground black pepper

4, 6- oz. thinly sliced chicken breasts


For the butternut squash:

1, 4- lb. large  butternut squash, peeled, seeded, diced OR

2, 2- lb. medium  butternut squashes, peeled, seeded, diced

2 Tbsp. canola oil

1 tsp. sweet paprika or smoked paprika

1/4 tsp. salt



For the Sriracha-glazed chicken:

1. Into a large resealable plastic bag, add marinade ingredients: Sriracha, canola oil, maple syrup, balsamic vinegar, and black pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 to 15 minutes (and start the butternut squash while it sits) or place chicken in the refrigerator to marinate for up to 24 hours.

2. To cook, add chicken breasts and all the marinade liquid to a large nonstick skillet over medium-high heat. Use tongs to frequently turn the chicken breasts to be coated in marinade, and sauté until chicken is fully cooked, around 8 to 10 minutes depending on thickness.

3. Remove from heat and serve.


For the butternut squash:

1. Preheat the oven to 400 ° F.Cut the butternut squash in half vertically. Use a vegetable peeler or a knife to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a 1-inch dice.

2. Add butternut squash cubes onto a large foil-lined rimmed baking sheet. Drizzle with oil, paprika, salt, and pepper. Use a spatula or clean hands to toss ingredients together. Make sure the squash is on a single layer on the baking sheet.

3. Cook in preheated oven until soft, about 30 to 35 minutes, shaking the pan halfway through the cooking process. Serve with the chicken.


Nutritional Info

Nutritional Analysis Per serving (Serving size = 1 piece of chicken & around 1 1/2 cups butternut squash)

  • 468 Calories
  • 18.8g Total Fat
  • 21.g Saturated Fat
  • 0.1g Trans Fat
  • 4.8g Polyunsaturated Fat
  • 10.2g Monounsaturated Fat
  • 109mg Cholesterol
  • 506mg Sodium
  • 39g Carbohydrates
  • 6g Fiber
  • 11g Sugars
  • 39g Protein

Recipe copyright © 2016 American Heart Association.


sriracha chicken