Herbed Chicken and Squash

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98% would recommend
3.0
150 recipe ratings
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Lunch Dinner Chicken Between 350 and 650 Moderate Main Meal Dairy-Free Gluten-free

Serves

4

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

4 boneless, skinless chicken breasts

2 tbsp chopped rosemary

1 tsp sea salt

½ tsp black pepper

8 yellow squash, cubed

2 tsp olive oil

¾ lb onion, halved

3 tsp red wine vinegar

1 packet stevia

2 tsp Dijon mustard

2 tsp chopped ginger

1 clove garlic, chopped

Instructions

1. Preheat oven to 400 degrees

2. Season chicken with rosemary, salt, black pepper (use half of each)

3. Toss squash with olive oil

4. Toss onions with 2 tsp. vinegar and remaining olive oil

5. Place chicken in pan and spread squash and onions in a single layer around chicken

6. Sprinkle veggies with remaining rosemary, salt, and pepper

7. Roast for 15 in oven

8. In second bowl, combine mustard, ginger, garlic, and remaining vinegar. Flip chicken and brush the sauce on chicken.

9. Flip veggies and roast until chicken and veggies are thoroughly cooked.

LEAVE A COMMENT
3.0
150 recipe ratings
98% would recommend

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