Herbed Chicken and Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Protein and B vitamins in chicken promote healthy hair. Stay gorgeous, girl. 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 |
Directions:
1. 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.
2. Per serving: 362 calories, 8 g fat, 2 g saturated, 28 g carbohydrates, 3 g fiber, 45 g protein Nutritional analysis provided by Self
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