Chicken and Fall Vegetables
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 6 slices center cut bacon, chopped
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp chopped fresh rosemary, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp olive oil
- 3 (8-oz) pkg cubed butternut squash
- 1 (12-oz) pkg halved Brussels sprouts
- 4 cloves garlic, minced
- 2 Tbsp red wine vinegar
Instructions
- Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Sprinkle chicken with 1 Tbsp rosemary and ¼ tsp each salt and pepper. Cook chicken in drippings over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, toss squash, Brussels sprouts, garlic, oil, vinegar, 1 Tbsp rosemary, and ¼ tsp each salt and pepper. Cook in a separate large skillet over medium-high heat 12 to 15 minutes or until browned and tender.
- Serve chicken with butternut squash mixture. Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
392
|
392
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 35 | 35 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 484 | 484 |
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