1 1/2 tbsp. Olive Oil
2 tbsp. Water
2 tbsp. packed brown sugar
2 tsp. Chili powder
2 tsp. Cayenne
1/2 tsp. dried Oregano
1/2 tsp. Salt
2 cups Yellow Squash (cubed)
2 cups Sweet Potatoes (cubed)
1/2 cup Yellow Onion (diced)
20 ounces of Chicken Breast
1/2 cup Walnuts, coarsely chopped
1. Preheat oven to 375 degrees Farenheight. Coat a roasting pan or large casserole pan with olive oil spray.
2. Combine oil, water and spices in a small bowl. Brush chicken with mixture, coating both sides and place in pan. Toss veggies into bowl and toss until coated.
3. Bake uncovered for 40 minutes or until squash and potatoes are tender. Add walnuts over the top and bake an additional 10 minutes.
Serving size: 2/3 cup of veggies and 5 ounces of chicken breast
Sat. Fat: 2g
Serve with 1 cup fresh baby spinach tossed with 1 tbsp. of your fave dressing.
For us, this was a 380 calorie meal.