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Precubed butternut squash is a timesaver in this easy baked chicken recipe. Look for it in the produce section. Source: Diabetic Living Magazine, Winter 2020

Lori Zanini RD, CDE
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Ingredients

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Directions

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  • Position racks in upper and lower thirds of oven; preheat to 400 degrees F.

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  • Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.

  • Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.

  • Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).

  • Divide the chicken and vegetables among 4 plates and serve with the sauce.

Nutrition Facts

358 calories; 14.6 g total fat; 3.1 g saturated fat; 66 mg cholesterol; 659 mg sodium. 1205 mg potassium; 30.8 g carbohydrates; 6.3 g fiber; 6 g sugar; 29.5 g protein; 24621 IU vitamin a iu; 114 mg vitamin c; 115 mcg folate; 221 mg calcium; 3 mg iron; 117 mg magnesium;

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