Raspberry Chicken with Roasted Rosemary Squash

Begin by preheating the oven to 400°F. Season the chicken with half of the rosemary, salt and pepper.  I used fresh rosemary.

I am lucky to be living where it grows all through the winter for me on my patio (even in this 9 degree cold we got today!)

In a bowl, toss the squash with 1 teaspoon oil. In a second bowl, toss onions with 1 tsp of the  vinegar and remaining 1 teaspoon oil.

Spray a baking dish with Pam cooking spray. Place chicken in the pan and spread the squash and onion around it; Season the vegetables with other half of the rosemary, salt and pepper.

Roast for 15 minutes in the preheated oven.

Meanwhile, combine the raspberry preserves, dijon mustard, ginger, garlic and the remaining vinegar.

Brush the chicken with the preserve-mustard sauce; turn veggies; and roast the dish another 15-20 minutes.

Garnish with a sprig of rosemary and serve with a side of seasoned rice.

Your family will love the sweet and savory chicken and you will feel great knowing that you have given them a very healthy and nutritious main course.

Yield: 4 servings

Raspberry Chicken with Rosemary Roasted Squash

Print

Chicken breasts are topped with rosemary and raspberry preserves and served on a bed of roasted squash.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 16 oz boneless, skinless chicken breasts
• 1 tbsp chopped fresh rosemary, plus 2 sprigs for garnish, divided
• 1/2 tsp Kosher salt,
• 1/4 tsp freshly ground black pepper, divided
• 1 butternut squash, peeled, seeded and cubed
• 3 teaspoons olive oil, divided
• 1 medium onion, cut into chunks
• 3 teaspoons balsamic wine vinegar, divided
• Pam cooking spray
• 1 tablespoons raspberry preserves
• 1 teaspoons Dijon mustard
• 1 teaspoons chopped ginger
• 2 cloves garlic, finely chopped

Instructions

1. Pre heat oven to 400°F. Season the chicken with half of the rosemary, salt and pepper.
2. In a bowl, toss the squash with 1 teaspoon oil. In a second bowl, toss onions with 1 tsp of the vinegar and remaining 1 teaspoon oil.
3. Spray a baking dish with cooking spray. Place chicken in the pan and spread the squash and onion around it; Season the vegetables with other half of the rosemary, salt and pepper.
4. Roast for 15 minutes in the preheated oven.
5. Meanwhile, combine the preserves, dijon mustard, ginger, garlic and remaining vinegar. Brush the chicken with the preserve-mustard sauce; turn veggies; and roast the dish another 15-20 minutes.
6. Garnish with a sprig of rosemary and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 414mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 36g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Share on Social Media