Step 1

Preheat oven to 450º F.

Step 2

Heat a large pan to medium-high heat. Add olive oil and butternut squash to pan. Season with salt and pepper and saute until slightly browned, about 5 minutes.

Step 3

Add in leeks and garlic. Saute another 3-5 minutes, until leeks start to wilt.

Step 4

Make space in the center of the pan and add the chicken breast. Add salt and pepper to taste.

Step 5

In a small bowl whisk together basamic vinegar, honey, and sage. Pour into the pan and saute for about 3 minutes, until glaze reduces.

Step 6

Flip the chicken over, pour the broth into the pan, and place in oven. Roast until chicken is finished cooking, about 7-10 minutes.

Step 7

Remove from the oven and let it rest for a few minutes before serving.