Roasted Maple Sriracha Chicken Thighs and Squash
This is the perfect weekday dinner - all roasted on one sheet pan. Serve over a wild rice pilaf and it has all the flavors of a Midwest Autumn.
1/4 cup maple syrup
1 tablespoon sriracha
1-2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 to 8 (28 ounces) Gold’n Plump Boneless Skinless Chicken Thighs
1 1/2 pounds butternut squash, peeled and cubed into 1-inch pieces
2 baking apples, sliced
Garnish with thyme leaves if desired
Preheat oven to 400°F. Prepare a sheet pan with cooking spray.
In a medium bowl, whisk together maple syrup, sriracha, garlic, salt and pepper.
Dip the chicken in the mixture and place on baking sheet. Add the butternut squash to the same bowl and toss to coat. Place on the sheet pan around the chicken thighs.
Roast for 15 minutes, add the apple slices to the pan and stir together with the squash (coat the apples with the syrup mixture). Cook another 15-20 minutes or until chicken is cooked through (165 degrees internal temperature). Garnish with thyme leaves.
Tip –Braeburn and Granny Smith are both excellent baking apples.
- Serving Size
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Servings5
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- PER SERVING
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Calories330
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Calories from Fat20%
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Total Fat7g
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Saturated Fat2g
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Total Carbohydrate32g
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Protein34g
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Sugars20g
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Cholesterol150mg
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Dietary Fiber5g
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Sodium430mg
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- DAILY VALUE
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Vitamin A223%
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Vitamin C38%
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Calcium8%
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Iron14%
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- DIETARY EXCHANGES
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Starch/Bread1
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Other Carbohydrates0.5
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Fruit0.5
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Lean Protein4.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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