Honey Chicken With Crushed Butternut Squash Recipes

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HONEY-MUSTARD ROASTED CHICKEN AND SQUASH



Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

4 bone-in chicken breasts, skin removed
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
1 medium red onion, cut into 8 wedges
3/4 cup reduced-fat honey-mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas (from 1-lb bag)

Steps:

  • Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
  • In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
  • Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
  • Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g

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