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Chicken and squash traybake with sage and haricot beans

Chicken roasted over butternut squash with sage and soft haricot beans.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 3 cm squash chunks are tender after 40 minutes total at 200°C
  • Photograph the finished tin
Time
About 57 min
estimated
Serves
2
see below
Energy
500 kcal
per serving
Protein
47 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

No regulated allergens in the ingredients as listed.

Cooking steps

  1. Heat the oven to 200°C / 400°F (180°C fan). Peel the butternut squash and cut it into 3 cm chunks.

  2. Toss the squash with the oil and the sage in a roasting tin and roast for 20 minutes, until the edges have started to colour.

  3. Stir in the drained haricot beans and lay the chicken breasts on top.

  4. Return to the oven for 18 to 22 minutes.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  5. Rest the chicken for 5 minutes, slice it, and fork the parsley through the squash and beans before serving.

The useful detail

Give the squash a twenty minute head start. Put in at the same time as the chicken it never gets past watery, and watery squash makes the whole tin taste of nothing.

Make it work for you

One serving is 150 g of chicken with half the squash and beans. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Sweet potato instead of squash

    Sweeter and softer, and it browns faster. Check it 5 minutes earlier.

    Per serving: about 80 kcal more, about 1 g more protein, about the same fat.

  • Butter beans instead of haricot beans

    Larger and creamier; fold them in gently so they stay whole.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Fresh sage, 1 tbsp chopped

    Greener and less musty. Add it with the beans rather than the squash.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A one-tin dinner where the beans add a second source of protein and most of the fibre, so the chicken portion does not need to be large.

Nutrition per serving
Energy500 kcal
Protein47 g
Fat12 g
of which saturates2 g
Carbohydrate54 g
of which sugars5 g
Fibre12 g
Sodium580 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
butternut squash400 gFDC 169295Squash, winter, butternut, raw180 kcal4.0 g
olive oil14 gFDC 171413Oil, olive, salad or cooking121 kcal0.0 g
dried sage0.5 gFDC 170935Spices, sage, ground1 kcal0.0 g
haricot beans300 gFDC 173747Beans, navy, mature seeds, cannedCalculated with FoodData Central's tinned navy bean record. Haricot and navy are the same bean under two names.339 kcal22.6 g
chicken breast300 gFDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw360 kcal67.5 g
parsley10 gFDC 170416Parsley, fresh4 kcal0.3 g
Whole recipeDivided by 21004 kcal94.4 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Good cold the next day, dressed with a little lemon juice.
In the freezer
The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
Reheating
Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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