Archive for April, 2019


Roasted Chicken & Winter Squash over Mixed Greens

 

 

  • 2½ pounds delicata or acorn squash 
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons whole-grain mustard, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons fresh thyme leaves
  • 8 cups mixed salad greens (I use tuscan kale, iceberg lettuce, fresh spinach and touch of romaine)
  • 4 teaspoons grated Parmesan cheese
  • 4 teaspoons salted roasted pumpkin seeds

Preparation

  • Prep 25 m

  • Ready In 45 m

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut squash in half lengthwise and remove seeds. Cut crosswise into 1-inch slices.
  3. Combine 1 tablespoon oil, 1½ tablespoons mustard, garlic, rosemary, lemon zest, ½ tablespoon lemon juice, ½ teaspoon pepper, and ¼ teaspoon salt in a large bowl. Add chicken and the squash and stir to coat. Arrange in a single layer on the prepared pan.
  4. Bake, without stirring or flipping, until the squash starts to brown and the chicken reaches an internal temperature of 165°F, 20 to 22 minutes. Transfer the chicken to a clean cutting board and slice.
  5. Meanwhile, whisk the remaining 2 tablespoons oil, ½ tablespoon mustard, 1½ tablespoons lemon juice, maple syrup, thyme, and the remaining ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Add greens and toss to coat.
  6. Divide the greens among 4 serving plates. Top with the chicken and squash, Parmesan, and pumpkin seeds.
  • Tip: You can find delicata and acorn squash in the produce section of many grocery stores. Delicata squash has an edible rind, but acorn squash does not, so you can remove the rind of acorn squash before serving or simply eat around it.

Nutrition information

  • Serving size: 2 cups salad, 3 ounces chicken and 2 slices squash
  • Per serving: 415 calories; 17 g fat(3 g sat); 7 g fiber; 39 g carbohydrates; 31 g protein; 189 mcg folate; 84 mg cholesterol; 10 g sugars; 4,118 IU vitamin A; 54 mg vitamin C; 191 mg calcium; 4 mg iron; 566 mg sodium; 1,767 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (82% dv), Folate (47% dv), Iron (22% dv)
  • Carbohydrate Servings: 2½
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Green Chile Chicken Tortilla Casserole

From Eating Well

9 servings

Ingredients

  • Nonstick cooking spray
    Pam Butter Flavor No-Stick Cooking Spray
  • 1 pound tomatillos, outer husks removed, rinsed
  • 1 teaspoon vegetable oil
  • ½ cup onion, chopped
  • 1 fresh poblano chile pepper, seeded and chopped (see Tip)
  • ¼ cup snipped fresh cilantro
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • 12 (6 inch) corn tortillas, halved
    • 3 cups shredded, cooked chicken breast meat
    • 1¾ cups shredded reduced-fat Mexican-style four cheese blend (7 ounces)
    • 1 (16 ounce) jar salsa 
    • Chopped tomato, chopped onion, sliced fresh jalapeño chile peppers, sliced green onion, and/or snipped fresh cilantro (optional)

Preparation

  • Prep 45 m  Ready in 9 h 55 m.

  1. Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
  2. In a large skillet heat oil over medium heat. Add onion and poblano chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
  3. In a blender or food processor combine tomatillos, onion mixture, cilantro, sugar, cumin and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary.
  4. Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the tomatillo mixture, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
  5. Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining ¾ cup cheese until needed.
  6. Preheat oven to 375°F. Remove plastic wrap. Cover dish with foil and bake for 40 minutes. Remove foil then sprinkle with the remaining ¾ cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomato, chopped onion, sliced jalapeno, sliced green onions, and/or snipped fresh cilantro.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Salsas vary greatly in sodium content. Read nutrition labels and choose the salsa with the lowest amount of sodium.

NUTRITION INFORMATION

  • Serving size: 1 serving
  • Per serving: 224 calories; 8 g fat(3 g sat); 2 g fiber; 16 g carbohydrates; 22 g protein; 12 mcg folate; 53 mg cholesterol; 5 g sugars; 564 IU vitamin A; 46 mg vitamin C; 284 mg calcium; 1 mg iron; 538 mg sodium; 323 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Calcium (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 2 vegetable, ½ fat, ½ starch
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