Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.
bone-in chicken breasts, skin removed
medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
medium red onion, cut into 8 wedges
cup reduced-fat honey-mustard dressing
teaspoon dried rosemary leaves, crushed
teaspoon garlic powder
cups Green Giant Select™ frozen sugar snap peas (from 1-lb bag)
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.
Honey-mustard dressing can be found with the shelf-stable salad dressings or in the refrigerated produce section.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.