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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  • 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.
    362 calories per serving. Now that's GREAT!!!
  11. Start 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

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