Roasted Chicken and Butternut Squash with Herbed Wine Sauce
4 bone-in chicken breast halves (about 2 pounds), skinned
1 tablespoon olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
5 cups (½-inch) cubed peeled butternut squash (about 2¼ pounds)
1 teaspoon fine herbs
3 tablespoons dry white wine
1. Preheat oven to 450°F.
2. Place chicken in a large roast pan coated with cooking spray. Brush chicken with 1½ teaspoons olive oil; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450°F for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.
4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen brown bits. Reduce heat; cook 2 minutes or until reduced to ¼ cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.
Serving size: 1 chicken breast half, 1 cup squash, and 1 tablespoon sauce
Total Fat: 7.9 g
Sat: 1.7 g
Protein: 40.1 g
Carb: 36.5 g
Fiber: 6.1 g
Cholesterol: 102 mg
Sodium: 539 mg
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