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Ingredients50 m servings 344 cals
Original recipe yields 4 servings
- 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.
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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