Honey-Mustard Roasted Chicken and Squash

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

Ingredients

Ingredients

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)

Directions

Directions

  • 1 Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
  • 2 In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
  • 3 Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
  • 4 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.

Notes










Tips

Expert Tips

Honey-mustard dressing can be found with the shelf-stable salad dressings or in the refrigerated produce section.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
770mg
32%
Potassium
760mg
22%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
23g
Protein
30g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.