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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsdelicata or acorn squash (see Tip)3tablespoonsextra-virgin olive oil, divided2tablespoonswhole-grain mustard, divided3clovesgarlic, minced1tablespoonchopped fresh rosemary or 1 teaspoon dried1teaspoongrated lemon zest2tablespoonslemon juice, divided1teaspoonground pepper, divided½teaspoonsalt, divided1poundboneless, skinless chicken breast1tablespoonpure maple syrup1 ½teaspoonsfresh thyme leaves8cupsmixed salad greens4teaspoonsgrated Parmesan cheese4teaspoonssalted roasted pumpkin seeds
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsdelicata or acorn squash (see Tip)
3tablespoonsextra-virgin olive oil, divided
2tablespoonswhole-grain mustard, divided
3clovesgarlic, minced
1tablespoonchopped fresh rosemary or 1 teaspoon dried
1teaspoongrated lemon zest
2tablespoonslemon juice, divided
1teaspoonground pepper, divided
½teaspoonsalt, divided
1poundboneless, skinless chicken breast
1tablespoonpure maple syrup
1 ½teaspoonsfresh thyme leaves
8cupsmixed salad greens
4teaspoonsgrated Parmesan cheese
4teaspoonssalted roasted pumpkin seeds
DirectionsPreheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.TipsTip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.Originally appeared: Diabetic Living Magazine, Winter 2019
Directions
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.TipsTip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
Combine 1 tablespoon oil, 1 1/2 tablespoons mustard, garlic, rosemary, lemon zest, 1/2 tablespoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.
Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
Meanwhile, whisk the remaining 2 tablespoons oil, 1/2 tablespoon mustard, 1 1/2 tablespoons lemon juice, maple syrup, thyme, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Add greens and toss to coat.
Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.
Tips
Tip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)415Calories17gFat39gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
