- prep 15 min cook 50 min
- serves 4
This satisfying one-dish meal makes the most of tasty winter vegetables — turnips, parsnips, and butternut squash — that are not only filling but packed with nutrients and phytochemicals that protect your heart.
- 1 tablespoon olive oil
- 8 cloves garlic, unpeeled
- 10 ounces white turnips, peeled and cut into 1/2-inch wedges
- 8 ounces parsnips, peeled, quartered lengthwise, and cut into 2-inch lengths
- 8 ounces butternut squash, peeled and cut into 1/2-inch chunks
- 1/4 cup soft sun-dried tomatoes (not oil-packed), coarsely chopped
- 1/2 teaspoon salt
- 1/4 cup Dijon mustard
- 4 teaspoons honey
- 1 tablespoon fresh lemon juice
- 4 skinless, bone-in chicken breast halves (8 ounces each)
How to make it 1 hour, 5 minutes
Healthy Cooking Tip
While this recipe is designed to serve four, it could easily be doubled for a larger group — or so that you have “planned-overs,” which you can serve as is or use in a salad.
FACTOID:A winter squash like butternut contains folate, which the body needs to break down homocysteine, a toxic amino acid that damages blood vessel walls. High levels are associated with increased risk for heart attack and stroke, therefore, experts recommend a high folate diet.
Round Out the Meal
Spread roasted garlic on whole-wheat baguette and serve with a frisée salad with lemon vinaigrette. For dessert, offer toasted angel food cake with sliced peaches.
Nutritional Information(per serving)
- Calories: 349
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 99mg
- Sodium: 893mg
- Carbs: 30g
- Protein: 43g
- Fiber: 5g
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