Menu

Roasted Chicken and Butternut Squash with Herbed Wine Sauce

Roasted_Chicken_Breasts_and_Butternut_Squash_with_Herbed_Wine_Sauce

Ingredients:

4 bone-in chicken breast halves (about 2 pounds), skinned
Cooking spray
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

Directions:

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.

Serves 4
Serving size: 1 chicken breast half, 1 cup squash, and 1 tablespoon sauce

Per serving
Calories: 370
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

Try one of our fan-favorite Healthy Meals:

Chicken Breasts Florentine

Nacho Beef Bake

Creamy Tortellini and Ham

Stir-Fry Lemon Shrimp

 


25 Days of Christmas

25 Days of Christmas

Celebrate 25 Days of Christmas with activities every day from December 1st until Christmas Day!

25 Days of Christmas Activities


Quotes for Life