Roast Chicken With Butternut Squash

This is from Real Simple. Sounds like a wonderful Fall dish.

• Ready In: 25 mins
• Serves: 1

Ingredients

• 1  teaspoon olive oil
• 4  ounces boneless skinless chicken breasts
• 1⁄4 teaspoon black pepper
• 1⁄2 cup  sliced yellow onion
• 1⁄2 cup  diced  butternut squash
• 1⁄3 cup low sodium chicken broth
• 2  fresh sage leaves, chopped
• 1⁄2 cup broccoli floret

Directions

1. Heat oven to 400°F.
2. Heat the oil in a skillet over medium-high heat. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
3. Add the onion and squash to skillet and cook, stirring occasionally, for 2 minutes.
4. Add the broth, sage, and the remaining pepper and bring to a boil.
5. Return the chicken to skillet. Transfer to oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
6. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the broccoli in steamer, cover, and steam until just tender, about 3 minutes.
7. Transfer the chicken and vegetables to a plate and serve with the broccoli.