Preheat oven to 350 degrees.
To make this easy one-pot chicken dinner even easier, look for pre-chopped Hy-Vee Short Cuts butternut squash in the produce section.
Servings and Ingredients
|1 ½ tbsp.||Hy-Vee canola oil, divided|
|1 ½ lbs.||True boneless, skinless chicken breasts, divided|
|1||(3-lb.) butternut squash, peeled and cut into 1-inch chunks, (about 8 cups)|
|½||medium red onion, cut into wedges|
|½||medium white onion, cut into wedges|
|1 c.||Hy-Vee chicken broth|
|2 tsp.||fresh sage, finely chopped, plus additional for garnish|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
Things To Grab
- 4-quart Dutch oven with lid
Heat 1 tablespoon oil in a 4-quart Dutch oven over medium-high heat. Cook 2 chicken breasts until browned on all sides. Remove from Dutch oven. Repeat with remaining 1/2 tablespoon oil and chicken breast. Drain off fat.
Toss together squash and onion in same Dutch oven. Add chicken broth. Top with chicken. Sprinkle with chopped sage and season to taste with salt and pepper.
Cover and roast for 45 to 60 minutes or until chicken is done (165 degrees) and squash is tender. Garnish with sage leaves, if desired.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 55mg
- Sodium: 250mg
- Total Carbohydrates: 26g
- Protein: 29g
Hy-Vee Monthly Ad January 2018