Dijon Chicken with Roasted Broccoli & Butternut Squash

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Precubed butternut squash is a timesaver in this easy baked chicken recipe. Look for it in the produce section.

By Lori Zanini RD, CDE

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

25 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Calcium Bone-Health Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

6 cups cubed peeled butternut squash (2 lbs.)
4 cups broccoli florets
3 tablespoons olive oil, divided
1 tablespoon chopped fresh thyme or 1 tsp. dried, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken breast, cut into 2-inch strips
½ medium onion, finely chopped
3 cloves garlic, minced
¼ cup low-sodium chicken broth
¼ cup Dijon mustard
2 tablespoons dry white wine (Optional)
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions

Position racks in upper and lower thirds of oven; preheat to 400 degrees F.
Combine squash, broccoli, 1 1/2 Tbsp. oil, 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried), and 1/4 tsp. each salt and pepper on a large rimmed baking sheet; toss to coat. Roast on the lower rack for 15 minutes.
Arrange chicken in a single layer on another large rimmed baking sheet. Drizzle with 1/2 Tbsp. oil and the remaining 1/4 tsp. each salt and pepper; toss to coat. After the vegetables have roasted for 15 minutes, stir them and return to the oven. Place the pan of chicken on the upper rack. Roast both pans until the vegetables are browned and tender and the chicken is cooked through, 14 to 18 minutes more.
Meanwhile, heat the remaining 1 Tbsp. oil in a small saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add broth, mustard, and wine (if using); simmer, stirring often, until slightly reduced, 2 to 3 minutes. Stir in Parmesan, parsley, and the remaining 1 1/2 tsp. fresh thyme (or 1/2 tsp. dried).
Divide the chicken and vegetables among 4 plates and serve with the sauce.

Originally appeared: Diabetic Living Magazine, Winter 2020

Nutrition Facts (per serving)

358	Calories
15g	Fat
31g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken + 1 1/2 cups vegetables + 3 Tbsp. sauce
Calories 358
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 6g	23%
Total Sugars 6g
Protein 30g	59%
Total Fat 15g	19%
Saturated Fat 3g	16%
Cholesterol 66mg	22%
Vitamin A 24621IU	492%
Vitamin C 114mg	127%
Folate 115mcg	29%
Sodium 659mg	29%
Calcium 221mg	17%
Iron 3mg	18%
Magnesium 117mg	28%
Potassium 1205mg	26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Dijon Chicken with Roasted Broccoli & Butternut Squash

Ingredients

Directions

Nutrition Facts (per serving)

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