A family-pleasing recipe using fall’s bounty

Put a twist on boring breaded chicken with a few sprinkles of coconut in the breading.

Autumn produces lots of butternut squash. I was at the grocery store (with both kids, lucky me!) this afternoon and noticed the abundance of fresh precut butternut squash. I was not quite sure what I was going to make for dinner, but I was determined to use this seasonal favorite.

I threw my butternut squash into the oven to roast and then prepped my chicken. In keeping with the flavors of fall, I had my daughter find the cinnamon among the spices in the pantry and my son found the ginger in the refrigerator (this was a fun scavenger hunt for them).

We quickly cooked up this light and delicious chicken dish in less than 30 minutes.

Ginger Cinnamon Chicken with Broccoli & Carrots


  • 1 pound chicken breast cut into bite size pieces (Use cooking scissors. They make cooking chicken so much easier.)
  • 2 Tbsp. minced ginger; plus 2 tsp. minced ginger
  • 1 Tbsp. soy sauce; plus 2 tsp. soy sauce
  • ½ tsp. cinnamon
  • ½ tsp. light brown sugar
  • 1 cup broccoli, bite size pieces
  • 1 cup carrots, shredded
  • Olive oil spray


In a bowl, cut chicken breast into bite size pieces and pour on 2 Tbsp. minced ginger, 1 Tbsp. soy sauce, cinnamon, and brown sugar. Stir chicken until it is coated.

In a skillet over medium high heat, spray olive oil spray and add seasoned chicken.

Cook 6-8 minutes, occasionally stirring chicken until it starts to brown.

Lower heat to medium and add broccoli and carrots. Pour on 2 tsp. soy sauce and 1 tsp. minced ginger. Stir and cover with lid for 4 minutes or until vegetables are tender.

Serve chicken over Butternut Squash Brown Rice.

Roasted Butternut Squash Brown Rice


  • 1 1/2 cup butternut squash, chopped into bite size pieces
  • 1 cup dry brown rice, cook according to package directions
  • Olive oil spray
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. cinnamon
  • 1 tsp. light brown sugar


Preheat oven to 475 degrees.

On a baking sheet lined with foil and sprayed with olive oil spray, evenly lay out cut up squash.

Drizzle on olive oil.

Sprinkle on salt, pepper, cinnamon, and light brown sugar.

Bake 20 minutes.

Add roasted butternut squash to brown rice and stir, gently mashing squash into brown rice.


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