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Sheet Pan Mustard Chicken with Roasted Butternut Squash

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"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!"
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50 m servings 344 cals
Original recipe yields 4 servings

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  2. Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  3. 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.
  4. 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

Per Serving: 344 calories; 16.6 g fat; 23.7 g carbohydrates; 26.3 g protein; 67 mg cholesterol; 1127 mg sodium. Full nutrition

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