HONEY-MUSTARD ROASTED CHICKEN AND SQUASH

Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of 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)

Steps:

Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
Return 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 Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g