Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.
Chicken and Butternut Squash
- Prep Time 10 min
- Total 50 min
- Servings 4
- Ingredients 7
Ingredients
- 4 bone-in chicken breasts (about 2 lb), skinned
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
- 1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
- 3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
-
Step2Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
-
Step3Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
-
Step4Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
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Step5On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
Nutrition
370
Calories
8g
Total Fat
40g
Protein
37g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Total Fat
- 8g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 540mg
- 0%
- Total Carbohydrate
- 37g
- 0%
- Dietary Fiber
- 6g
- 0%
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 4 Very Lean Meat; 1 Fat;Carbohydrate Choice
2 1/2
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