Herb Chicken and Squash.
4 skinless chicken breasts.
2 tbsp chopped rosemary, divided.
1 tsp salt, divided.
1/2 tsp ground black pepper, divided.
1 lb of peeled, seeded, cubed butternut squash.
2 tsp of canola or olive oil, divided.
3/4 lb sweet onions halved if large.
3 tsp balsamic vinegar, divided.
2 tbsp apricot preserves.
2 tsp Dijon mustard.
2 tsp chopped ginger
1 clove garlic chopped.
position rack ion lower third of oven.
Heat oven to 400.
Season chicken with 1 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp pepper.
In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and 1 tsp oil.
Coat a rimmed sheet pan with cooking spray.
Place chicken on pan. spread veggies around chicken in a single layer.
Sprinkle veggies with remaining rosemary, salt and pepper.
In a separate bowl, combine preserves, mustard, ginger,garlic, and remaining 1 tsp vinegar.
Roast until chicken reaches 165, approximately 15-25 minutes.