Apricot Chicken with Squash & Brussels Sprouts
Apricot Chicken with Squash & Brussels Sprouts
Click for WW Points® value*
Prep: 25 minutes
Cook: 35 minutes
Click for WW Points® value*
Ingredients
4 cups butternut squash cut into 1-inch cubes (about 1 medium squash)
4 cups Brussels sprouts, halved
Four 4-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/3 cup low-sugar apricot preserves (like the kind by Smucker's)
1 tbsp. reduced-sodium/lite soy sauce
Seasonings
1 tsp. each salt and black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
Directions
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Evenly lay cubed squash and halved Brussels sprouts on the baking sheet. Lightly spray with nonstick spray, and sprinkle with 1/2 tsp. each salt and pepper. Bake for 15 minutes.
Flip veggies. Bake until softened and slightly browned, 15 - 20 minutes.
Meanwhile, bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat. Season chicken with remaining 1/2 tsp. each salt and pepper. Grill until cooked through, about 4 minutes per side, working in batches if needed. Plate chicken, and cover to keep warm.
To make the glaze, in a small nonstick pot, combine preserves, soy sauce, garlic powder, and onion powder. Whisk until uniform. Set heat to medium low. Cook and stir until hot, about 2 minutes. (Alternatively, heat in the microwave.)
Drizzle grilled chicken with glaze, and enjoy with roasted veggies.
MAKES 4 SERVINGS
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Publish Date: 2015-02-02