As you’ve probably heard by now, cinnamon is an excellent source of antioxidants. In my house, we literally cook with it morning, noon and night. As a Middle Eastern gal, my family has been preparing savory dishes with cinnamon, allspice, nutmeg and other woody spices my entire life so it is no surprise that it is my go-to spice when roasting chicken.
If you typically think of oatmeal when someone mentions cinnamon, I urge you to experiment at dinnertime. Here are a few recipes to get you started:
Your fork is waiting.
- Serves: 4
- Serving size: 1 breast + 1 c squash
- Calories: 250
- Fat: 5.5 g
- Saturated fat: .5 g
- Unsaturated fat: 5 g
- Carbohydrates: 24.7 g
- Sugar: 6.9 g
- Sodium: 885 mg
- Fiber: 3.8 g
- Protein: 30.2 g
- Cholesterol: 75 mg
- 4 c butternut squash – peeled and cut in cubes
- 12 cloves garlic – whole, skin-on
- ½ c apple cider
- 4 chicken breasts – boneless, skinless (about 6 oz each)
- 1 tbs cinnamon
- 1 tbs olive oil
- 1 tsp salt
- ½ tsp pepper
- chopped parsley – optional garnish
- Pre-heat oven to 350 and line a roasting pan with foil.
- Scatter butternut squash cubes and whole garlic cloves on bottom of the roasting pan then pour apple cider on top.
- Place chicken breasts on top of the squash/garlic and drizzle with olive oil.
- Season chicken and squash with cinnamon, salt and pepper. (Don’t be afraid to use your hands – these breasts need to be evenly coated and well seasoned!)
- Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165.