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Herbed Chicken and Squash

Georgia Downard
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts (about 2 1/2 pounds), bone-in skinless

1 lb

Butternut squash

3/4 lb

Cipollini or sweet onions

1 clove

Garlic

2 tsp

Ginger

2 tbsp

Rosemary, fresh

2 tbsp

Apricot preserves

3 tsp

Balsamic vinegar

2 tsp

Dijon mustard

1/2 tsp

Black pepper, freshly ground

1 tsp

Salt

2 tsp

Canola or olive oil

1

Vegetable oil cooking spray