Lately, I've been making a lot of chicken in the oven while I do some sort of vegetable on the stove. Super easy, and you don't have to monitor two frying pans at once. A two and a half pound bag of chicken tenderloins lasts us for three or four dinners, and I just make new vegetables to go with the leftovers to mix it up.
I had leftover cooked butternut squash from last week when I made Coconut Curry Butternut Squash Soup. Some of it got used up over the weekend when I made some nachos and added chunks of cooked squash to them (give it a try!), but I still had a over a quarter of my large squash. And I had this jar of sauce that I bought on a whim sometime earlier.
So I went with it. You could leave out the butternut squash if you want, but it really added to the dish. In fact, next time I'll be adding more. Because I had a lot of chicken, I added a few spices. But if you had less chicken, there'd be no need and you could just stick with the jar of sauce. You could also jazz it up with some onion, fresh ginger, and/or jalapenos if you have the time or inclination.
2 1/2 pounds of chicken tenderloins
I (11 ounce) jar of Thai Red Curry Sauce
1-2 teaspoons curry powder
1-2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
~2 cups cubed cooked butternut squash (or more, but that's all I had on hand. Next time I'll be adding more)
Heat oven to 425 degrees Fahrenheit. Mix everything but the squash together in a 13 x 9 inch baking pan or casserole dish. Bake for 20 minutes. Add squash and mix it in. Bake for another 10-15 minutes, or until chicken is cooked through (internal temp registers 165 F if you use a thermometer). Or cut into a couple and make sure the juices run clear. Enjoy!