One-Pot Roasted Chicken with Acorn Squash

April 26, 2016

One-Pot Roasted Chicken with Acorn Squash

Eat Healthy

March is National Nutrition Month, and this year's theme is "Savor the Flavor," which talks about controlling portions but keeping each bite enjoyable with lots of flavor.

Below is a recipe from the American Diabetes Association with all the right ingredients for a delicious dish that's worthy of a healthy, nutritious celebration. 

 

One-Pot Roasted Chicken with Acorn Squash

Recipe from the American Diabetes Association

Serves 4

 

Ingredients:

4 (4-ounces) boneless, skinless chicken thighs

1 teaspoon dried rosemary

2 teaspoons olive oil

1 acorn squash (about 1 1/4 pounds)

1 Granny Smith apple, cored and sliced

1 tablespoon honey

1/4 teaspoon cinnamon

1/2 cup water

 

Directions:

1. Preheat the oven to 375 degrees.

2. Season the chicken with the rosemary. In a Dutch oven or oven-safe pot, heat the oil over medium-high heat. Place the chicken in the pot and sear for 3 minutes per side.

3. Cut the acorn squash in half lengthwise and scoop out the seeds. Cut each half into quarters; discard ends.

4. Place the acorn squash and apple slices around the chicken. Drizzle the honey evenly over the squash and apple slices and then sprinkle them with cinnamon. Pour the water over the chicken.

5. Bake for 45 minutes in the oven, uncovered. To serve, pour some of the juices over the chicken, squash and apples. 

 

Nutritional information per serving (one chicken thigh, two acorn squash wedges, about four slices of apple):

Calories: 240; Carbohydrate: 22g; Protein: 19g; Total Fat: 9g; Saturated Fat: 2.1g; Cholesterol: 105mg; Dietary Fiber: 5g; Sodium: 70mg