Healthy Recipe: Roasted Chicken and Fall Vegetables

By Kelley Bradshaw, BU Dietetic Intern

This hearty dish is simple & requires only 1 pan!  You can substitute other vegetables, such as sweet potatoes, zucchini, parsnips or carrots, for the ones listed below.  It’s a great way to experiment with seasonal produce at your local Farmers’ Market.  For a special touch, drizzle herb-infused olive oil, such as roasted garlic or orange flavored oils, on top just before serving.  Freeze extra servings to save for a quick entrée on those really busy days!

Roasted Chicken and Fall Vegetables

Makes 4 servings

INGREDIENTS

1 acorn squash, halved lengthwise, seeded, & sliced ½ inch thick
1 pound Crimini mushrooms, trimmed & halved
1 large red onion, cut into ½ inch wedges
1 small-medium eggplant, sliced into halves or quarters
8 garlic gloves, peeled & crushed
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 4 oz each)
1 tablespoon dried rosemary
Salt & pepper for seasoning (as needed)

DIRECTIONS

1.  Preheat oven to 375°.

2.  Combine all veggies, garlic & oil in roasting pan.  Season with salt & pepper (if desired) and toss to coat.

3.  Roast about 15 min., until squash starts to soften & veggies are heated through.

4.  While veggies are cooking, rub both sides of chicken breasts w/ rosemary & season w/ salt and pepper (if desired).

5.  Remove roasting pan from oven & place chicken on top of veggies.

6.  Return to oven.  Roast for about 35 minutes more, until chicken is cooked through & vegetables are tender.

7.  Serve immediately and drizzle with olive oil (if desired).

Recipe adapted from Everyday Food

NUTRITION FACTS

COST ANALYSIS
$14.96 for recipe
$3.74 per serving