November 18, 2012

Healthy Meals (002): Balsamic and Herb Glazed Chicken and Squash

Here's one of my latest kitchen creations, which was adapted from a recipe from Self magazine.  I modified it a bit based on the ingredients I had available and my personal preferences.

Balsamic and Herb Glazed Chicken and Squash
Serve with green salad with Balsamic Vinegar dressing and Chardonnay
  • 3 boneless skinless chicken breasts, trimmed of excess fat
  • 2 Tbsp Rosemary
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp olive oil
  • 12 oz package of frozen, diced butternut squash
  • 2 tsp balsamic vinegar
  • 2 Tbsp apricot jam (I ended up using strawberry because I didn't have apricot)
  • 2 Tbsp dijon mustard (I like mustard!)
  • 1/2 tsp garlic powder
1. Preheat oven to 400 degrees.  Prepare 9x13 pan by spraying with cooking spray.
2. Toss squash in oil and spread in bottom of pan.
3. Season chicken with salt, pepper and Rosemary.  Place in pan with squash.
4. Place pan in oven to cook for 15 minutes.  Meanwhile, mix jam, mustard, vinegar and garlic powder together.  After 15 minutes, remove pan and flip chicken, spooning jam mixture over chicken to cover.  Cook 20-25 minutes longer or until chicken is no longer pink or 165 degrees. 

This is a great fall meal - it captures many of my favorite flavors and is very simple.  It's also great as leftovers!

{Christine}

1 comment:

  1. ohh that looks awesome! what a great combination with the apricot in there! squash is one of my fall faves, so i definitely want to try this!! spa <3

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