herbed chicken and squash
(2 ratings)
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
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4bone-in, skinless chicken breasts (about 2 1/2 lb)
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1 tspsalt, divided
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1/2 tspfreshly ground black pepper, divided
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1 lbpeeled, seeded and cubed butternut squash
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2 tspcanola or olive oil, divided
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3/4 lbcipollini or sweet onions, halved if large
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3 tspbalsamic vinegar, divided
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vegetable oil cooking spray
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2 Tbspapricot preserves
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2 tspdijon mustard
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2 tspchopped ginger
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1 clovegarlic, chopped
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1 Tbspof chop rosemary
How To Make herbed chicken and squash
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1Position 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.
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2In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and remaining 1 tsp oil.
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3Coat a rimmed sheet pan with cooking spray.
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4Place chicken on pan bone side up; spread squash and onion in a single layer around chicken.
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5Sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper; roast 15 minutes.
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6In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 tsp vinegar.
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7Flip chicken and brush with apricot-mustard sauce.
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8Turn veggies; roast until chicken's internal temperature reaches 165°, 10 to 15 minutes more.
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9Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
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10THE SKINNY 362 calories per serving. Now that's GREAT!!!
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