6 WW Green Points
Prepare the Ingredients
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Gently crush potato sticks. Halve any large butternut squash pieces to roughly match smaller pieces. Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Pat chicken breasts dry, and season both sides with spice rub and a pinch of salt.
Start the Vegetables
Place butternut squash, poblano, and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer and roast in hot oven, 10 minutes. Remove from oven. Vegetables will finish roasting in a later step. Push vegetables to one side of tray. (Sheet will be hot! Use a utensil.)
Start the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes per side. Transfer seared chicken to empty half of prepared baking sheet. Wipe pan clean and reserve. In a mixing bowl, combine cheddar cheese and green portions of green onions. Top chicken with cheese-green onion mixture, then potato sticks, pressing gently to adhere. Set aside.
Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 326 | ||
Calories from Fat: 106 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 136.6mg | 42 % | |
Sodium 297.4mg | 10 % | |
Potassium 574.2mg | 15 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.2g | ||
Protein 50.1g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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