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9Ingredients
70Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (peeled and cut in cubes)
- 12 cloves garlic (whole skin-on)
- 1/2 cup apple cider
- 4 oz. chicken breast boneless skinless (about 6 each)
- 1 Tbsp. cinnamon
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- chopped parsley (optional garnish)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium630mg26% |
| Potassium660mg19% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A300% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Bailey D. 8 years ago
First, be sure read the directions carefully - pour APPLE CIDER over dish, not apple cider VINEGAR (see example below).
Second, the chicken was a little bland in my opinion, so before setting it in the pan on top of the squash and garlic, let it marinate in a combo of olive oil, apple cider, a little bit of brown sugar, and some whole grain mustard. Even if you only have time to marinade the chicken for 5-10 minutes, it comes out tasting better than the original recipe instructed. If you have some time to kill, pour the chicken/marinade combo into a pan and sear it a bit so the marinade sticks to the chicken before putting in in the pan with the rest of the ingredients.
Last, in addition to the squash and garlic, I added apple slices and cranberries.