Maple Glazed Chicken, Broccoli and Butternut Squash

 

We had snow flurries this week and the weather people have gone crazy reporting it plus noting the cold temps plummeting into the 20s for several nights and highs not even out of the 40s during the day. BUT I will not whine as I watch Twin Cities News every night with snow piles that just keep getting higher and higher. I will say some have shown their creative side by making snow and ice sculptures. 

Time for some comfort food on the healthy side using the sheet pan method 

The recipe serves four and is an Ever Ready special. The dinner was served with a healthy side of couscous and a Buttermilk Bran Muffin (recipe previously posted)

 https://sockfairies.blogspot.com/2023/01/one-bowl-buttermilk-bran-muffins.html 

Maple Glazed Chicken, Broccoli, and Butternut Squash

Ingredients: 

• 1/4 cup each olive oil and real maple syrup
• 1/4 teaspoon each thyme, parsley, rosemary, cinnamon 
• 1 lb. chicken breast cut into 2-inch pieces 
• 3 cups each of broccoli florets and diced sweet potatoes or butternut squash 
• 1/2 large red onion, cut into slices
• 2 teaspoons fresh garlic, minced
• 1 large or 2 small Honeycrisp apples, diced or another crisp apple (could substitute 2 Bosc pears)
• 1/3 cup dried cranberries or cherries
• 1/3 cup pecans 
• Optional 1/4 tsp. red pepper flakes
• Salt and black pepper to taste

Directions:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone pad.  
• In a bowl whisk together olive, maple syrup, and spices. Reserve 1 teaspoon of liquid for broccoli.
• Add sweet potatoes or butternut squash cubes, chicken pieces, red onion chunks, garlic, and diced apples. Mix well and spread mixture out on a baking sheet. 
• Roast vegetables and apples until tender 15 minutes. Mix broccoli florets and cranberries or cherries with reserved liquid. Cook 7 minutes longer.