herbed chicken and squash

(2 ratings)
Recipe by
Butch Fertic
Kissimmeee, FL

Love a 1 pot meal less than 500 calories...Now that's what I'm talking about.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For herbed chicken and squash

  • 4
    bone-in, skinless chicken breasts (about 2 1/2 lb)
  • 1 tsp
    salt, divided
  • 1/2 tsp
    freshly ground black pepper, divided
  • 1 lb
    peeled, seeded and cubed butternut squash
  • 2 tsp
    canola or olive oil, divided
  • 3/4 lb
    cipollini or sweet onions, halved if large
  • 3 tsp
    balsamic vinegar, divided
  • vegetable oil cooking spray
  • 2 Tbsp
    apricot preserves
  • 2 tsp
    dijon mustard
  • 2 tsp
    chopped ginger
  • 1 clove
    garlic, chopped
  • 1 Tbsp
    of chop rosemary

How To Make herbed chicken and squash

  • 1
    Position rack in lower third of oven; heat oven to 400°. Season chicken with 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper.
  • 2
    In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and remaining 1 tsp oil.
  • 3
    Coat a rimmed sheet pan with cooking spray.
  • 4
    Place chicken on pan bone side up; spread squash and onion in a single layer around chicken.
  • 5
    Sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper; roast 15 minutes.
  • 6
    In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 tsp vinegar.
  • 7
    Flip chicken and brush with apricot-mustard sauce.
  • 8
    Turn veggies; roast until chicken's internal temperature reaches 165°, 10 to 15 minutes more.
  • 9
    Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
  • 10
    THE SKINNY 362 calories per serving. Now that's GREAT!!!
  • 11
    Start Your Transformation Now! http://fertic13.SkinnyFiberPlus.com Look and Feel Beautiful http://fertic13.AgelessHealthySkin.com

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