Of which 10.4 g sugars and 2.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (squash) · Lean protein (poultry) · Vitamin B6 (poultry)
Allergens none
Roasted squash with chicken and thyme
Cubes of squash and chicken roasted together with fresh thyme.
Ingredients
- 1 medium butternut squash, diced (800 g / 1¾ lb)
- 500 g (1 lb) chicken breast, diced
- 4 sprigs fresh thyme, chopped (4 g)
- 3 cloves garlic, minced (9 g)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 1 medium red onion, cut into wedges (150 g / 5½ oz)
- sea salt and black pepper, to taste
Method
- Preheat the oven to 200 °C (400 °F).
- In a large bowl, combine the squash, chicken, onion, garlic and thyme. Drizzle with the olive oil, season with salt and pepper and toss well.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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