| OWL Venice

Pan Roasted Chicken with Squash Purée

Total Time: 1 hour | Servings: 4 servings

With a butternut squash purée and sautéed swiss chard

Ingredients for Pan Roasted Chicken with Squash Puree


  • 4 halved chicken breasts
  • 6 cups swiss chard leaves
  • 2 tbsp olive oil
  • 1 tbsp garam masala
  • 1 butternut squash
  • ½ cup bone broth
  • 1 tbsp ghee
  • 1 tbsp fresh thyme leaves
  • ½ lemon, juiced
  • Herb oil, for drizzling


  1. Preheat the oven to 425°F. Cut the butternut squash in half lengthwise and remove the seeds. Place on a baking sheet and drizzle with one tablespoon olive oil, season with salt, pepper and garam masala. Bake for 40-45 minutes.
  2. Once the squash is cooked, scrape the inside and remove the skin. Add to a blender and pour in the broth, ghee, fresh thyme, lemon, sea salt and pepper. Blend until smooth and creamy.
  3. Heat a large skillet over medium heat and drizzle with olive oil, add the chicken and season with salt and pepper. Sear on one side for six minutes and then flip and cook for another six minutes. Remove the chicken from the pan and add the swiss chard to the same pan. Cook until wilted for another two minutes.
  4. Ladle the squash puree onto the plate with a side of the sauteed swiss chard. Add the sliced chicken on top with a drizzle of herb oil and microgreens.

Pan Roasted Chicken with Squash Purée

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.