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Ingredients
- 4 (5-6 ounce) boneless skinless chicken breast halves
- 1 1/2 (pound) butternut squash, peeled, seeded and diced
- 2 (tablespoon) butter, melted
- 1/2 (teaspoon) salt
- 1/4 (cup) molasses
- 3 (tablespoon) soy sauce (wheat free tamari for gluten free)
- 1 1/2 (teaspoon) coarsely ground black pepper
- 1 (teaspoon) ground ginger
Directions
- Heat oven to 375F. In 15 x 10 x 1-inch jelly roll pan toss together squash, butter and salt.
- In small bowl, stir together molasses, soy sauce, pepper and ground ginger. Brush the squash with a little of the glaze. Coat chicken breast halves in the glaze and place on top of squash.
- Bake in oven, stirring the squash occasionally and basting chicken with the glaze occasionally; about 25-30 minutes.
- Dish is ready when chicken is no longer pink in the center and squash is fork tender. Remove chicken and squash to serving platter. Spoon pan juices over the chicken and serve.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 225
- Total Fat
- 7g
- Saturated Fat
- 4g
- Cholesterol
- 31mg
- Sodium
- 1057mg
- Carbohydrate
- 36g
- Dietary Fiber
- 4g
- Sugars
- 15g
- Protein
- 8g
- Vitamin A
- 365%
- Vitamin C
- 59%
- Calcium
- 12%
- Iron
- 13%
- Potassium
- 933mg
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