Archive | 10:00 am

Teriyaki Chicken & Roasted Squash

3 May

Sometimes you just need to make do with what you’ve got.  One given night, I had boneless, skinless chicken breasts, teriyaki sauce, pineapple chunks, olive oil, rosemary, balsamic vinegar, and squash.  So… I made teriyaki chicken with roasted pineapple and some roasted squash.

A perfect easy, healthy meal.


Roasted Squash
Points = 4 (for half the squash)


  • Squash- Peeled and Cubed (really any kind will do… we’ve done this with butternut, acorn, and delicata)
  • 1 Tbl. Olive Oil
  • 1 Tbl. Balsamic Vinegar
  • 1 Tbl. Rosemary
  • Salt & Pepper


  • Pre-heat to 400 degrees.

  • Put squash into a bowl and drizzle with olive oil and toss with rosemary.  Add salt & pepper to taste.

  • Spray baking sheet with cooking spray (or use a Silpat) and place squash into pan in a single layer (overlapping means not crispy)

  • Roast squash for about 40 minutes until squash is slightly brown, crispy on the outside, and soft on the inside.