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Receta Honey Mustard Roasted Chicken And Squash
by Global Cookbook

Honey Mustard Roasted Chicken And Squash
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Ingredientes

  • 4 x bone-in chicken breast halves skin removed
  • 1 med butternut squash peeled, cut into
  • 1 x -inch cubes
  • 1 med red onion cut into 8 wedges
  • 3/4 c. purchased light honey-mustard salad dressing
  • 1/2 tsp salt
  • 1/2 tsp dry rosemary leaves crushed
  • 1/4 tsp garlic pwdr
  • 2 c. Green Giant Select Frzn Sugar Snap Peas

Direcciones

  1. Heat oven to 425 degrees. Spray 15 x 10 x 1 inch baking pan with nonstick cooking spray. Place chicken in sprayed pan. Arrange squash and onion around chicken.
  2. In small bowl, combine salad dressing, salt, rosemary and garlic pwdr; blend well. Brush chicken and vegetables with about half of the salad dressing mix. Bake at 425 degrees for 20 min.
  3. Remove chicken and vegetables from oven. Stir in vegetables; add in sugar snap peas to pan. Brush chicken and vegetables with remaining salad dressing mix.
  4. Return to oven; bake an additional 20 to 25 min or possibly till chicken is fork-tender, its juices run clear, and vegetables are tender. If you like, garnish with fresh herb sprigs.
  5. Start to Finish Time:"1:00"
  6. Serving Ideas : A green salad dressed with a splash of white wine vinegar and oil, and crusty French rolls complete this oven meal. Low-fat frzn yogurt adds a cold, tangy ending.
  7. NOTES : Ingredient Info: Sugar snap peas; also called sugar peas, are a cross between English peas and snow peas. Both the pods and the peas are edible.
  8. Healthy Hint: Butternut squash, rich in color, is an excellent source of vitamin A.
  9. Kitchen Tip: Cut winter squash lengthwise with a sharp knife, then remove the seeds with a spoon. Peel away the tough skin with a vegetable peeler or possibly paring knife.