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Prep 15min
Total60min
Servings4
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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)
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Steps
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.
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Honey-mustard dressing can be found with the shelf-stable salad dressings or in the refrigerated produce section.
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