-
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.
