3 to 3 1/2 pounds boneless skinless chicken thighs or split chicken breast (bone in)
3 tablespoons Olive Garden Salad Dressing
Salt and Pepper to taste
1 small butternut squash- peeled and cut into 1-inch cubes
1/2 teaspoon fresh parsley
3 tablespoons water
Heat the oven to 450°. Coat the chicken with 1 tablespoon of the dressing. Arrange the chicken in a large Dutch oven roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons dressing. Add parsley Add the cubes of squash to the roasting pan.
Cover and cook, stirring the squash occasionally, until the chicken is done, about 30 minutes.
Remove the chicken and squash from the pan.
Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken. Season with salt and pepper. Enjoy!
Squash is another food swimmers of all ages should make a vital part of their diet. It is high in beta-carotene and Vitamin A, antioxidants, vitamin C, and polyphenols. Plus it is loaded with fiber!
The beta-carotene and lutein in squash, as well as vitamin C and other antioxidants and anti-inflammatories, are good for the eyes and can help prevent cataracts and macular degeneration!
Abundent carotenoids (antioxidants) makes them excellent for your heart & Improve Your Immune System.
Because Of high beta-Carotene it is very good for your hair and skin.
Cancer fighting compounds.
DID YOU KNOW... there are over 100 types of squash that are categorized into both summer and winter varieties.
Squash is originally found in Mexico and other portions of Central America. Ten thousand year-old summer squash seeds have been found in Mexican caves. Explorers such as Christopher Columbus brought squash back from North America and spread the vegetable around the world.