Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
491
Calories
33g
Protein
32g
Fat
18g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
- 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound peeled, seeded and cubed butternut squash
- 2 teaspoons canola or olive oil, divided
- 3/4 pound cipollini or sweet onions, halved if large
- 3 teaspoons balsamic vinegar, divided
- Vegetable oil cooking spray
- 2 tablespoons apricot preserves
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped ginger
- 1 clove garlic, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes