Chicken Breasts With Butternut Squash And Candied Pecans Recipes

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH

Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

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