Herbed Chicken and Squash

Butch Fertic


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

★★★★★ 2 votes
15 Min
30 Min


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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


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

    Look and Feel Beautiful

Printable Recipe Card

About Herbed Chicken and Squash

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #pot, #One

Show 6 Comments & Reviews

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