Sriracha-Glazed Chicken with Paprika Butternut Squash

The spicy Sriracha packs a ton of flavor into this Asian chicken dish. And while the chicken is best with a long stint in the marinade—up to 24 hours—if you’re short on time, 10 to 15 minutes in the marinade will do.

Nutrition Facts

Sriracha-Glazed Chicken with Paprika Butternut Squash


468 Per Serving


39g Per Serving


6g Per Serving
Calories 468
Total Fat 18.8 g
Saturated Fat 2.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 10.2 g
Cholesterol 109 mg
Sodium 506 mg
Total Carbohydrate 39 g
Dietary Fiber 6 g
Sugars 11 g
Protein 39 g

Dietary Exchanges
starch, 1/2 other carbohydrate, 1 fat, 5 lean meat


Servings  4  

For the butternut squash:

  • 1, 4- lb large butternut squash (peeled, seeded, diced) OR
  • 2, 2- lb medium butternut squash (peeled, seeded, diced)
  • 2 Tbsp. canola oil
  • 1 tsp. sweet paprika or smoked paprika
  • 1/4 tsp. salt
  • 1/4 tsp ground Black pepper

For the Sriracha-glazed chicken:

  • 2 Tbsp. Sriracha hot sauce
  • 2 Tbsp. canola oil
  • 2 tsp. maple syrup
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. ground Black pepper
  • 4, 6- oz. thinly sliced chicken breasts


Tip: Click on step to mark as complete.

For the butternut squash:

  1. Preheat the oven to 400°F.
  2. Cut the butternut squash in half vertically. Use a vegetable peeler or a knife to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a 1-inch dice.
  3. Add butternut squash cubes onto a large foil-lined rimmed baking sheet. Drizzle with oil, paprika, salt, and pepper. Use a spatula or clean hands to toss ingredients together. Make sure the squash is on a single layer on the baking sheet.
  4. Cook in preheated oven until soft, about 30 to 35 minutes, shaking the pan halfway through the cooking process. Serve with the chicken.

For the Sriracha-glazed chicken:

  1. Into a large resealable plastic bag, add marinade ingredients: Sriracha, canola oil, maple syrup, balsamic vinegar, and black pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 to 15 minutes (and start the butternut squash while it sits) or place chicken in the refrigerator to marinate for up to 24 hours.
  2. To cook, into a large nonstick skillet over medium-high heat, add chicken breasts and all the marinade liquid. Use tongs to frequently turn the chicken breasts to be coated in marinade, and sauté until chicken is fully cooked, around 8 to 10 minutes depending on thickness. Remove from heat and serve.

Cooking Tip: When chopping vegetables to cook, it’s important to make sure they’re all around the same size to ensure they cook evenly. Otherwise, bigger pieces will take longer to cook.

Keep it Healthy: Soaking lean meats like skinless, boneless chicken breasts or pork tenderloin in a marinade (anywhere from 15 minutes to 24 hours) is a simple way to infuse flavor.

Tip: Double the recipe and use the extra chicken and squash to stuff inside a tortilla wrap for lunches, along with spinach leaves and fat-free feta cheese.