Sheet Pan Mustard Chicken with Roasted Butternut Squash recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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
Nutrition Info
- 343.7 caloriescarbohydrate: 23.7 gcholesterol: 67.2 mgfat: 16.6 gfiber: 3.7 gprotein: 26.3 gsaturatedFat: 2.7 gservingSize: -sodium: 1127.5 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Sheet Pan Mustard Chicken with Roasted Butternut Squash
Directions
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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.