Sage-Roasted Chicken Breast with Winter Squash Medley
By Giant Eagle
Cook Time: 35 min.
Preheat oven to 425ºF. Chop the sage and green onions and place in a small bowl. Zest and juice the lemon into the bowl. Add olive oil, salt and pepper, and stir to combine. Take half of this mixture and marinate the chicken breasts in it for 15 minutes.
Cut the squash in half lengthwise and scoop out the seeds. Lay the cut side on the cutting board and cut into ¼-inch thick slices, starting at the bottom and moving toward the stem. Cut each of these in half to form little half circles. Cut the apples in half lengthwise and remove the core, then slice into ¼-inch thick pieces.
Line a sheet pan with foil and rub with a little olive oil and sprinkle with a little salt. Lay the sliced squash and apples, overlapping and alternating on the sheet pan. Sprinkle a little more olive oil and salt over the apples and squash. Place the chicken breasts next to the squash and apples and place in the oven.
Cook until the squash is brown around the edges and the internal temperature of the chicken reaches a minimum of 165ºF. You may need to reduce the oven temperature if the squash starts browning too fast. This should take about 25 minutes.
While the chicken is cooking, heat the rice according to package directions. Serve the chicken breasts and squash with the rice and remaining marinade.
Approximate Nutritional Information (Per serving):
Calories 470, Fat 16g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 75mg, Sodium 1670mg, Total Carbohydrate 52g, Fiber 4g, Sugars 14g, Protein 31g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free, Dairy Free, Gluten 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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