Grilled Lemon Herb Chicken with Roasted Butternut Squash and Spinach Salad

Ingredients

• 4 4 oz boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups butternut squash, cubed
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   In a shallow dish, combine the lemon juice, 2 tablespoons of olive oil, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and turn to coat evenly. Cover and marinate for 15-30 minutes.

2. 2

   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.