herbed chicken and squash

Name: Herbed Chicken and Squash
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 4 - bone-in, skinless chicken breasts (about 2 1/2 lb); 1 teaspoon(s) salt, divided; 1/2 teaspoon(s) freshly ground black pepper, divided; 1 pound(s) peeled, seeded and cubed butternut squash; 2 teaspoon(s) canola or olive oil, divided; 3/4 pound(s) cipollini or sweet onions, halved if large; 3 teaspoon(s) balsamic vinegar, divided; - vegetable oil cooking spray; 2 tablespoon(s) apricot preserves; 2 teaspoon(s) dijon mustard; 2 teaspoon(s) chopped ginger; 1 clove(s) garlic, chopped; 1 tablespoon(s) of chop rosemary

(2 RATINGS)

22 Pinches 1 Photo

Butch Fertic

Kissimmeee, FL

Updated on Sep 16, 2013

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

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Protein and B vitamins in chicken promote healthy hair. Stay gorgeous, girls!!!

prep time 15 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

4 - bone-in, skinless chicken breasts (about 2 1/2 lb)
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
1 tablespoon of chop rosemary

How To Make herbed chicken and squash

Step 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.

Step 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.
Step 3

Coat a rimmed sheet pan with cooking spray.
Step 4

Place chicken on pan bone side up; spread squash and onion in a single layer around chicken.
Step 5

Sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper; roast 15 minutes.
Step 6

In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 tsp vinegar.
Step 7

Flip chicken and brush with apricot-mustard sauce.
Step 8

Turn veggies; roast until chicken's internal temperature reaches 165°, 10 to 15 minutes more.
Step 9

Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
Step 10

THE SKINNY 362 calories per serving. Now that's GREAT!!!
Step 11

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