This dish SCREAMS fall! We’re talking herbs, chicken and squash. Butternut squash . . . my fave! Everything here has a nice, fresh rosemary undertone while letting all the natural flavors of each ingredient shine through. The chicken also has a nice apricot glaze which complements the rosemary and squash beautifully! This meal comes together quick and I am a big fan of quick these days! I love that I can cook my protein and my carbohydrate at the same time and all I have to do is prepare a veggie while the main stuff is in the oven.
This meal would be good whenever, but we had it on a nice fall evening and we definitely left the dinner table feeling all nice and cozy inside.
Herb Roasted Chicken Breast with Butternut Squash
Adapted from Self
4 skinless, boneless chicken breasts (1 pound total)
2 tablespoons chopped fresh rosemary, divided
salt, to taste
pepper, to taste
1 pound peeled, seeded and cubed butternut squash
1 1/2 teaspoons extra virgin olive oil, divided
3 small sweet onions, quartered
3 teaspoons balsamic vinegar, divided
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
1 teaspoon minced ginger
1 clove garlic, minced
Position rack in the lower third of oven; heat oven to 400 degrees. Season chicken with 1 tablespoon chopped rosemary, salt and pepper.
In a bowl, toss squash with 1 teaspoon olive oil, salt and pepper.
In a second bowl, toss onions with 2 teaspoons vinegar and 1/2 teaspoon olive oil.
Coat a rimmed baking sheet pan with cooking spray. Place chicken on pan; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tablespoon chopped rosemary.
Roast 15 minutes. While roasting, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar in a small bowl. After the first 15 minutes of roasting brush the apricot-mustard sauce on chicken and continue roasting until chicken’s internal temperature reaches 165 degrees, about 10 to 15 minutes more.
Divide chicken and veggies among 4 plates and garnish each with a sprig of rosemary if desired.
Nutritional Information (Per Serving = 1/4 the Recipe)
Fat: 3.5g (0.4g = Sat.)