Hands-on time: 10 minutes
Total time: 50 minutes
This delicious meal is a cinch to make when you use Crunchy Baked Chicken Cutlets that you've already prepared.
Preheat the oven to 450 degrees. Microwave the cubed butternut squash until slightly soft — 6 minutes for fresh, 10 to 12 minutes for frozen.
Toss the squash with the cubed apples on a baking sheet and arrange the chicken cutlets on a second sheet.
Make a glaze by reducing the apple cider in a saucepan over high heat for 10 minutes. Remove it from the heat and whisk in the butter and salt and pepper to taste.
Pour half the glaze over the squash mixture. Bake the squash mixture on the oven's upper rack and the chicken on the lower rack until the cubes are tender and the chicken is warmed through, about 15 minutes.
Serve each cutlet atop the squash and apples, drizzled with the remaining glaze.
Per serving (1 cutlet, 2 cups squash and apples): Calories 454 ●
Total Fat 15 g (23% DV) ● Saturated Fat 6 g (28% DV) ● Cholesterol
84 mg (28% DV) ● Sodium 516 mg (22% DV) ● Total Carbohydrate 53 g (18% DV) ● Fiber 5 g (22% DV) ● Sugars 25 g ● Protein 30 g (60% DV) ● Vitamin A (142% DV) ● Vitamin C (27% DV)