Chicken and Winter Squash Baked on Greens

(from WindDancer’s recipe box)

Here’s a well-rounded dish: a bed of healthful greens topped with winter squash and a baked chicken. Look for cut-up butternut squash in the produce section, then cut those pieces down to 1/2-inch cubes.
POINTS® value | 3 per serving

Source: weightwatchers.com (from RecipeThing user salonx)

Prep time: 15 minutes
Cook time: 21 minutes
Serves 4 people

Ingredients

  • Nonstick spray
  • 1 medium yellow onion, minced
  • 2 cups peeled and seeded butternut squash, cut into 1/2-inch cubes
  • 1 pound turnip or mustard greens, stemmed and roughly chopped
  • 1/4 cup dry white wine
  • 1 Tbsp maple syrup
  • 1 tsp dried sage
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 pound whole, bone-in chicken breast (both lobes), skinned (leaving you with 12 to 14 oz. meat)
  • 1/2 tsp poultry seasoning

Directions

  1. Preheat the oven to 375ºF. Spray a large skillet with nonstick spray and heat over medium heat.

  2. Add the onion and squash; cook, stirring often, until lightly softened, about 4 minutes.

  3. Add the greens; toss well. Pour in the wine; cover, reduce the heat to low, and cook until the greens wilt, about 4 minutes, stirring once or twice.

  4. Stir in the maple syrup, sage, cinnamon, salt and pepper. Raise the heat to high; cook, uncovered, stirring often, until the liquid has reduced to a glaze, about 4 minutes. Mound in the center of a pie plate or a small roasting pan.

  5. Place the chicken—bone side down—on top of the vegetable mixture. Spray the chicken with nonstick spray; sprinkle with poultry seasoning. Bake until an instant-read meat thermometer inserted into the thickest part of the chicken registers 165ºF, about 45 minutes. Let stand 5 minutes at room temperature before slicing the breast in half down the breast bone and then each lobe in half the short way.

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