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Roasted Harvest Vegetables with Poultry

Category
Main Dish
Prep Time
20 min.
Cook Time
1 hour 15 min.
Level of Difficulty
moderate
Ingredients 3 cups cubed (1-inch) peeled butternut squash
2 cups cubed (1-inch) red potatoes
2 cups cubed (1-inch) carrots
1 medium onion, cut into 1-inch pieces
4 stalks celery, cut into 3-inch long pieces
1 Tbsp. olive oil
1 tsp. dried thyme
½ cup low-salt chicken broth
salt & pepper to taste
4 garlic cloves
1½ lb. boneless, skinless chicken breast, cut into 1-inch pieces
½ lb. poultry sausage, cut into ½-inch pieces
2 cups cabbage, chopped
2 cups broccoli, cut into small florets
2 cups low-salt chicken broth
Instructions Preheat oven to 450º. Combine first 10 ingredients in a shallow roasting pan and toss well. Bake for 30 minutes or until slightly browned, stirring occasionally. Remove from oven and reduce temperature to 350º. Combine squash mixture with chicken and remaining ingredients in the same roasting pan. Bake at 350º for 45 minutes or until vegetables are tender and the poultry is cooked, stirring occasionally. Serves 8.
Nutritional Information (per serving):
Calories: 230; Protein: 32 grams; Fat: 8 grams; Sodium: 565 mg; Fiber: 6 grams.

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