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Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupscubed peeled butternut squash (2 lbs.)4cupsbroccoli florets3tablespoonsolive oil, divided1tablespoonchopped fresh thyme or 1 tsp. dried, divided½teaspoonsalt, divided½teaspoonground pepper, divided1poundboneless, skinless chicken breast, cut into 2-inch strips½mediumonion, finely chopped3clovesgarlic, minced¼cuplow-sodium chicken broth¼cupDijon mustard2tablespoonsdry white wine (Optional)¼cupgrated Parmesan cheese1tablespoonchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6cupscubed peeled butternut squash (2 lbs.)
4cupsbroccoli florets
3tablespoonsolive oil, divided
1tablespoonchopped fresh thyme or 1 tsp. dried, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
1poundboneless, skinless chicken breast, cut into 2-inch strips
½mediumonion, finely chopped
3clovesgarlic, minced
¼cuplow-sodium chicken broth
¼cupDijon mustard
2tablespoonsdry white wine (Optional)
¼cupgrated Parmesan cheese
1tablespoonchopped fresh parsley
DirectionsPosition racks in upper and lower thirds of oven; preheat to 400 degrees F.Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).Divide the chicken and vegetables among 4 plates and serve with the sauce.Originally appeared: Diabetic Living Magazine, Winter 2020
Directions
Position racks in upper and lower thirds of oven; preheat to 400 degrees F.Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).Divide the chicken and vegetables among 4 plates and serve with the sauce.
Position racks in upper and lower thirds of oven; preheat to 400 degrees F.
Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.
Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.
Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).
Divide the chicken and vegetables among 4 plates and serve with the sauce.
Originally appeared: Diabetic Living Magazine, Winter 2020
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Nutrition Facts(per serving)358Calories15gFat31gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
