- 4 boneless, skinless chicken breasts
- 1/4 cup EVOO
- 1 1/2 pounds butternut squash, peeled and diced
- 1/2 cup fresh sage leaves
- 4 tablespoons orange juice
In skillet, cook chicken in EVOO over medium-high until golden and cooked through, about 6 minutes per side; season and transfer to plate. Cook squash and sage over medium, stirring occasionally, until tender, 10 to 12 minutes. Stir in juice and season; return chicken to pan.