Sheet Pan Mustard Chicken with Roasted Butternut Squash
Recipe by Fioa from allrecipes.com
Dinner 50 Mins.
Ingredients
4
4 servings
- •cooking spray
- •¼ cup olive oil, divided
- •2 tablespoons Dijon mustard
- •2 tablespoons apple cider
- •4 skinless, boneless chicken breasts
- •1 ½ teaspoons crushed rosemary
- •salt, divided
- •1 teaspoon ground black pepper, divided
- •5 cups cubed butternut squash
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
- Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
- Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
Nutritional Facts
Per 4 servings
- Calories: 344
- Carbohydrate: 24g
- Fat: 17g
- Fiber: 4g
- Protein: 26g
- Sugar: 5g
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