Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.
Honey-Mustard Roasted Chicken and Squash
- Prep Time 15 min
- Total 60 min
- Servings 4
- Ingredients 8
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)
Instructions
-
Step1Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
-
Step2In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
-
Step3Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
-
Step4Return 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.
Nutrition
340
Calories
7g
Total Fat
30g
Protein
38g
Total Carbohydrate
23g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 60
- 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 1/2Tips from the Betty Crocker Kitchens
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