Maple Mustard Chicken with Butternut
By Giant Eagle
Prep Time: 5 min.
Cook Time: 30 min.
Preheat oven to 450°F. Reserve a few leaves of sage for garnish and chop the rest.
Combine ¼ cup of the maple syrup with Dijon mustard and 1 teaspoon of salt. Add the chicken breasts and toss to coat. Place on a non-stick or parchment-lined sheet pan and spoon remainder of marinade over chicken. Place in oven and roast until cooked through, about 25 minutes.
Meanwhile, toss the butternut squash with olive oil and 1 teaspoon of salt. Place on a non-stick or parchment-lined sheet pan. Place in oven and roast until tender, about 20 minutes.
Combine the remaining 2 tablespoons of maple syrup with cider vinegar, ¼ cup water, raisins, chopped sage, and walnuts in a small pot. Bring to a boil and simmer until the syrup thickens, about 2 minutes.
Remove the butternut squash from the oven and toss with the raisin syrup. Serve the chicken with the roasted butternut and garnish with the reserved sage leaves.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 480, Fat 15g, Sat Fat 2g, Trans Fat 0g, Cholesterol 75mg, Sodium 1430mg, Total Carbohydrate 56g, Fiber 7g, Sugars 37g, Protein 32g
ALLERGEN INFORMATION: Soy-Free, Dairy-Free, Egg-Free
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