Maple Mustard Chicken with Butternut

By Giant Eagle

Maple Mustard Chicken with Butternut Squash

Serves: 4
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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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