Roasted Balsamic Chicken With Horseradish Froth, Ac

Name: Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2
Season chicken all over with salt and pepper.
3
Arrange on baking sheet.
4
In a small bowl, whisk together balsamic vinegar and mustard.
5
Brush mixture all over chicken.
6
Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper.
7
Arrange pumpkin seeds on sheet next to squash.
8
Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet--wherever they fit!)
9
and spray with cooking spray.
10
Season potatoes with salt and black pepper.
11
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.
12
Cook rice according to package directions.
13
In a small saucepan over medium heat, combine milk and garlic powder.
14
Scald milk by heating just until tiny bubbles appear around the edges of pan.
15
Transfer mixture to a blender and add sour cream and horseradish.
16
Process until blended and foamy.
17
Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal).
18
Serve squash with pumpkin seeds sprinkled over top.
19
Serve half of the rice with this meal and reserve the other half for another meal.
20
Reserve potatoes for another meal.

1182

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 8 boneless, skinless chicken breast halves, Salt and freshly ground black pepper, 1/3 cup balsamic vinegar, and more.

Yes, Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions