| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- 8 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds
- 4 cups instant brown rice
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 2 Russet potatoes, peeled and cut into wedges
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
- Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash. Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet–wherever they fit!) and spray with cooking spray. Season potatoes with salt and black pepper.
- Roast chicken, squash and potatoes for 25 minutes, until chicken is cooked through and squash and potatoes are tender, shaking the pan with the pumpkin seeds occasionally to prevent burning.
- Cook rice according to package directions.
- In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
- Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal). Serve squash with pumpkin seeds sprinkled over top. Serve half of the rice with this meal and reserve the other half for another meal. Reserve potatoes for another meal.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1388 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 204 g |
| Dietary Fiber | 13 g |
| Sugar | 9 g |
| Protein | 66 g |
| Cholesterol | 148 mg |
| Sodium | 1997 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1388 |
| Total Fat | 35 g |
| Saturated Fat | 9 g |
| Carbohydrates | 204 g |
| Dietary Fiber | 13 g |
| Sugar | 9 g |
| Protein | 66 g |
| Cholesterol | 148 mg |
| Sodium | 1997 mg |
Reviews
Why not just roast the Squash seeds [the same way you do pumpkin seeds] and use them instead of throwing them away?
We just made the Chicken since I didn’t have sour cream…the chicken had a wonderful flavor…..this is another keeper from Robin….next time I will make the rest…
Love it , thanks for sharing 🙂
Robin is great in time and money savings.
If you read the Roasted Balsamic Ck recipe you will see she suggested baking
the potatoes when the oven is on for something else
Peel & cut 2 russet potatoes into wedges, spray with cooking spray, sprinkle with salt & paper. Bale 400 F 25 mins or luntil cooked can cool & use next day
Sprinkle with cheese & crisp, cook turkey bacon – bake 8 to 10 min Serve
This was alright. It was a different flavor and we liked it but we weren’t wow’ed by it. Chicken was nice and moist. Prep time was alot shorter than recipe states which is a good thing but the flavor was “just another chicken dish”. I only did chicken. I hate horseradish and foams so that was omitted. Other than that I cooked only the chicken in recipe. The color was great. I guess with all the reviews and after watching Robin on TV I expected more. I would cook it again but next time I will tweek it for more flavor.
Our family made the chicken only, used 5 double breast of boneless skinless chicken. I can understand if you do not like balsamic or mustard to begin with how someone may not care for this….BUT the flavor combination together is truly another taste experience! I didn’t make the rice or squash or froth. I just made the chicken and glaze, and my entire family of 6 loved every delicious tender juicy bite! So easy to make. From start to finish is about 35 minutes (including heating your oven.) Left overs in a tortilla with condiments and served with the cheese bacon fries is amazing too! What delicious simple chicken! Thank you for another amazing heathly recipe Robin! Your awesome 🙂
I was skeptic about the “brown/dirty chicken” after reading the reviews. I went ahead and made it and boy was I glad. I cut the chicken on the diagonal and served it over the rice. I was a beautiful presentation and my kids and husband loved it. I used some of the left over chicken in different types of wraps and loved it too.
Go ahead, get past the brown, you’ll love it!
This recipe was fast and easy to make but was a little milder in flavor than I expected. Next time I will add another Tbsp of horseradish to spice it up. Also a little chopped parsley on top would add a nice punch of color. Serve this on a brightly colored plate for interest.
What in the world is going on here? This is the most disgusting looking dish. You eat with your eyes first and this made me want to throw it out without even tasting it! I’m usually up for trying something different, but just the thought of the combination of horseradish and balsamic vinegar was hard to comprehend. I love both of these things…just not together!
This was an enjoyable and satisfying dish (I only made the chicken). I made a few tiny changes, such as flattening the chicken breasts to about 1/4″ thick.. and I drizzled a little of plain balsamic vinegar on them, and placed in fridge to marinade.. about an hour. I really liked the balsamic/Dijon glaze! It sunk into the chicken, nicely – and my chicken came out very moist, tender, and flavorful. 🙂 (I was very generous with the pepper though) I can see how some reviewers stated that the chicken looked “dirty”, but to me, it kind of resembled bbq chicken 🙂 The horseradish froth (the word ‘froth’, doesn’t really sound appealing! lol), was good, and very subtle – although quite thin. I thought it might be overpowering, but nope – not at all. I’d probably skip the milk next time and just whisk together some sour cream and horseradish..and maybe a dash of milk to make it saucy. I served this with brown rice, with chopped roasted asparagus/almonds in it.