Name: Herbed Chicken and Squash
Yield: Serves 4
Ingredients: 4 bone-in, skinless chicken breasts (about 2 1/2 pounds); 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 pound peeled, seeded and cubed butternut squash; 2 teaspoons canola or olive oil, divided; 3/4 pound cipollini or sweet onions, halved if large; 3 teaspoons balsamic vinegar, divided; Vegetable oil cooking spray; 2 tablespoons apricot preserves; 2 teaspoons Dijon mustard; 2 teaspoons chopped ginger; 1 clove garlic, chopped

Herbed Chicken and SquashKano Okada

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Recipe information

Yield
Serves 4

Ingredients

4 bone-in, skinless chicken breasts (about 2 1/2 pounds)

2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 pound peeled, seeded and cubed butternut squash

2 teaspoons canola or olive oil, divided

3/4 pound cipollini or sweet onions, halved if large

3 teaspoons balsamic vinegar, divided

Vegetable oil cooking spray

2 tablespoons apricot preserves

2 teaspoons Dijon mustard

2 teaspoons chopped ginger

1 clove garlic, chopped

Preparation

Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

Nutrition Per Serving

Per serving: 362 calories

8 g fat

2 g saturated

28 g carbohydrates

3 g fiber

45 g protein

#### Nutritional analysis provided by Self

TagsCasserole Chicken Breast Chicken Poultry Butternut Squash Squash Vegetable Onion Root Vegetable Main Dinner Nut Free Gluten Free Dairy Free Easy Weeknight Meals Sheet-Pan Dinners Oven Bake Fall Self

Recipe notes

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Recipe information

Ingredients

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Nutrition Per Serving

Recipe notes

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