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Roast Chicken With Butternut Squash

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Serves 1| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F.
  2. Heat the oil in a skillet over medium-high heat. Season the chicken with 1/8 teaspoon of the pepper and cook until golden brown on each side, 2 to 3 minutes. Transfer to a plate.
  3. Add the onion and squash to the skillet and cook, stirring occasionally, for 2 minutes. Add the broth, sage, and the remaining pepper and bring to a boil. Return the chicken to the skillet. Transfer to the oven and cook until the squash is tender and the chicken is cooked through, about 15 minutes.
  4. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in the pan. Place the broccoli in the steamer, cover, and steam until just tender, about 3 minutes.
  5. Transfer the chicken and vegetables to a plate and serve with the broccoli.
February, 2007

Nutritional Information

  • Per Serving
  • Calories 247
  • Fat 8g
  • Sat Fat 1.5g
  • Cholesterol 73mg
  • Sodium 168mg
  • Protein 28g
  • Carbohydrate 17g
  • Sugar 4g
  • Fiber 4g
  • Iron 2mg
  • Calcium 75mg
What does this mean? See Nutrition 101 .

Quick Tip

Simple Roast Chicken
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.

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