Description
A savory and nutrient-dense jerky made with chicken and butternut squash.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 cup butternut squash puree
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Slice chicken breast thinly against the grain.
- In a bowl, combine butternut squash puree, soy sauce, honey, smoked paprika, garlic powder, and black pepper.
- Add chicken slices to the marinade and toss to coat evenly.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 170°F (77°C) or set your dehydrator to the appropriate temperature.
- Arrange chicken slices in a single layer on a baking sheet lined with parchment paper or on dehydrator trays.
- Bake or dehydrate for 4-6 hours, or until the jerky is dry and leathery.
- Let the jerky cool completely before storing.
Notes
- For a spicier jerky, add a pinch of cayenne pepper to the marinade.
- Ensure chicken is sliced uniformly for even drying.
- Store jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 100
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
Keywords: chicken jerky, butternut squash jerky, healthy snack, protein snack, homemade jerky, gluten free jerky