Herbed Chicken and Squash

Name: Herbed Chicken and Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apricot preserves; 3 teaspoons balsamic vinegar, divided; 1 teaspoons freshly ground black pepper, divided; 454 grams peeled, seeded and cubed butternut squash; 1 kilograms bone-in, skinless chicken breasts (about; 2 teaspoons Dijon mustard; 2 Tbsps chopped fresh rosemary, divided, plus 4 sprigs for garnish; 1 clove garlic, chopped; 2 teaspoons chopped ginger; 2 teaspoons canola or olive oil, divided; 1 teaspoon salt, divided; 340 grams cipollini or sweet onions, halved if large

Herbed Chicken and Squash is a gluten free and dairy free recipe with 4 servings. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 452 calories, 62g of protein, and 10g of fat. It works well as a pretty expensive main course. A mixture of apricot preserves, salt, onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Black Pepper

Rosemary

Whole Chicken

Vinegar

Onion

Squash

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Black Pepper

Vegetable